Haute Cuisine Feijoada

Ingredients

While the original Feijoada is a hearty and rustic stew, this haute cuisine adaptation focuses on refining the flavors and elevating the presentation. The ingredients remain true to the essence of Feijoada, but the cooking techniques and plating are enhanced to create a more elegant and sophisticated dish. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 1 lb (450g) black beans, soaked overnight 1 lb (450g) black beans, soaked overnight
• 8 oz (225g) smoked bacon, diced 8 oz (225g) smoked bacon, diced
• 8 oz (225g) pork shoulder, cubed 8 oz (225g) pork shoulder, cubed
• 8 oz (225g) smoked sausage, sliced 8 oz (225g) smoked sausage, sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 tsp smoked paprika 1 tsp smoked paprika
• 1 tsp ground cumin 1 tsp ground cumin
• 1 tsp dried oregano 1 tsp dried oregano
• 1 cup (240ml) chicken stock 1 cup (240ml) chicken stock
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 30g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
2. 2.
   Add the pork shoulder to the pot and brown it on all sides. Remove the pork from the pot and set aside.
3. 3.
   In the same pot, sauté the onion and garlic until translucent.
4. 4.
   Add the soaked black beans, bay leaves, smoked paprika, cumin, dried oregano, and the reserved bacon and pork shoulder to the pot. Stir well to combine.
5. 5.
   Pour in the chicken stock and add enough water to cover the beans by about 2 inches (5cm). Season with salt and pepper.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender and the flavors have melded together.
7. 7.
   While the stew is simmering, cook the sliced smoked sausage in a separate pan until browned. Set aside.
8. 8.
   Once the beans are tender, remove the bay leaves and use a slotted spoon to transfer half of the beans to a blender. Blend until smooth, then return the mixture to the pot to thicken the stew.
9. 9.
   Add the cooked smoked sausage to the pot and simmer for an additional 10 minutes.
10. 10.
    Adjust the seasoning if needed and serve the haute cuisine Feijoada hot.

Treat your ingredients with care...

• Black beans — Soaking the beans overnight helps to reduce cooking time and ensures they cook evenly.
• Smoked bacon — Choose a high-quality smoked bacon for maximum flavor.
• Smoked sausage — Opt for a smoky and flavorful sausage variety to enhance the taste of the stew.

Tips & Tricks

• For an extra touch of elegance, garnish the haute cuisine Feijoada with microgreens or edible flowers.
• Serve the stew in individual bowls or on small plates for a refined presentation.
• Accompany the dish with a side of white rice and orange slices to balance the flavors.
• Experiment with different types of smoked sausages to add unique flavors to the dish.
• If desired, serve the stew with a drizzle of high-quality olive oil for added richness.

Serving advice

Serve the haute cuisine Feijoada hot, accompanied by white rice and orange slices. Garnish with microgreens or edible flowers for an elegant touch.

Presentation advice

Present the haute cuisine Feijoada in individual bowls or on small plates, ensuring each serving is visually appealing. Consider using decorative plating techniques and garnishes to elevate the presentation.