Feijoada - Indo Style

Ingredients

While the original Brazilian Feijoada is traditionally made with pork and beef, our Indo-style adaptation replaces the meat with a medley of aromatic spices and vegetables. This version also incorporates Indian cooking techniques and flavors, resulting in a unique fusion of Brazilian and Indian cuisines. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon garam masala 1 teaspoon garam masala
• 1 teaspoon chili powder 1 teaspoon chili powder
• 2 tomatoes, diced 2 tomatoes, diced
• 1 carrot, diced 1 carrot, diced
• 1 potato, diced 1 potato, diced
• 1 bell pepper, diced 1 bell pepper, diced
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 60g, 6g
• Protein: 15g
• Fiber: 15g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked black beans.
2. 2.
   In a large pot, heat the vegetable oil over medium heat.
3. 3.
   Add the chopped onion and minced garlic to the pot and sauté until golden brown.
4. 4.
   Stir in the cumin powder, coriander powder, turmeric powder, garam masala, and chili powder. Cook for 1-2 minutes to toast the spices.
5. 5.
   Add the diced tomatoes, carrot, potato, and bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.
6. 6.
   Add the soaked black beans and vegetable broth to the pot. Bring to a boil, then reduce the heat to low and simmer for 1-2 hours, or until the beans are tender.
7. 7.
   Season with salt to taste.
8. 8.
   Serve the Indo-style Feijoada hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Black beans — Make sure to soak the black beans overnight to ensure they cook evenly and become tender.

Tips & Tricks

• For a spicier version, add more chili powder or fresh green chilies.
• Serve the Indo-style Feijoada with steamed rice or naan bread for a complete meal.
• Feel free to add other vegetables of your choice, such as spinach or zucchini.
• If you prefer a thicker stew, mash some of the cooked black beans with a fork before serving.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors will develop even further.

Serving advice

Serve the Indo-style Feijoada hot, accompanied by steamed rice or naan bread. Garnish with fresh cilantro for added freshness and color.

Presentation advice

Present the Indo-style Feijoada in a deep serving bowl, allowing the vibrant colors of the vegetables to shine through. Sprinkle some chopped cilantro on top for an appealing finishing touch.