Hungarian Feijoada

Ingredients

While the Brazilian Feijoada traditionally uses black beans and various cuts of pork, this Hungarian adaptation replaces the black beans with kidney beans and incorporates Hungarian sausages, such as kolbász, along with tender pork shoulder. The spices are also adjusted to include Hungarian paprika, giving the dish a distinctively Hungarian flavor profile. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 500g (1.1 lb) pork shoulder, cubed 500g (1.1 lb) pork shoulder, cubed
• 200g (7 oz) Hungarian sausages (kolbász), sliced 200g (7 oz) Hungarian sausages (kolbász), sliced
• 1 large onion, finely chopped 1 large onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons Hungarian paprika 2 tablespoons Hungarian paprika
• 400g (14 oz) canned kidney beans, drained and rinsed 400g (14 oz) canned kidney beans, drained and rinsed
• 2 bay leaves 2 bay leaves
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Salt and pepper to taste Salt and pepper to taste
• Chopped fresh parsley for garnish Chopped fresh parsley for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 8g
• Carbohydrates (total, sugars): 20g, 3g
• Protein: 35g
• Fiber: 6g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the pork shoulder and sauté until browned on all sides.
2. 2.
   Add the sliced Hungarian sausages to the pot and cook for a few minutes until they release their flavors.
3. 3.
   Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent.
4. 4.
   Sprinkle the Hungarian paprika over the ingredients and mix well to coat everything evenly.
5. 5.
   Add the drained kidney beans, bay leaves, and enough water to cover the ingredients. Season with salt and pepper to taste.
6. 6.
   Bring the mixture to a boil, then reduce the heat to low and simmer for about 1.5 to 2 hours, or until the pork is tender and the flavors have melded together.
7. 7.
   Remove the bay leaves and adjust the seasoning if needed.
8. 8.
   Serve the Hungarian Feijoada hot, garnished with chopped fresh parsley.

Treat your ingredients with care...

• Pork shoulder — Trim any excess fat from the pork shoulder before cubing it to ensure a leaner dish.
• Hungarian sausages (kolbász) — Use high-quality, authentic Hungarian sausages for the best flavor. If unavailable, you can substitute with any smoked sausage with a similar flavor profile.
• Hungarian paprika — Opt for sweet Hungarian paprika for a milder flavor or use hot Hungarian paprika if you prefer a spicier kick.

Tips & Tricks

• For an extra depth of flavor, you can add a splash of red wine to the stew during the cooking process.
• Serve the Hungarian Feijoada with a dollop of sour cream on top for a creamy and tangy contrast.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a delicious and convenient meal.
• Feel free to adjust the spiciness by adding more or less Hungarian paprika according to your preference.
• Serve the Hungarian Feijoada with crusty bread or Hungarian dumplings (nokedli) to soak up the flavorful sauce.

Serving advice

Serve the Hungarian Feijoada as a main course, accompanied by a side of Hungarian dumplings (nokedli) or crusty bread. It pairs well with a fresh cucumber salad or pickled vegetables to add a refreshing contrast to the rich flavors of the stew.

Presentation advice

Present the Hungarian Feijoada in a deep serving dish, allowing the vibrant colors of the stew to shine through. Garnish with a sprinkle of chopped fresh parsley for a pop of green.