Feijoada - Latvian Style

Ingredients

While the original Brazilian Feijoada is traditionally made with black beans and various cuts of pork, the Latvian adaptation of this dish incorporates local ingredients and flavors. In this Latvian-style Feijoada, we use white beans instead of black beans and substitute the pork with locally sourced smoked bacon or sausage. Additionally, we add a touch of caraway seeds and dill to give it a distinct Latvian taste. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 500g (2 1/2 cups) white beans, soaked overnight 500g (2 1/2 cups) white beans, soaked overnight
• 250g (9 oz) smoked bacon or sausage, diced 250g (9 oz) smoked bacon or sausage, diced
• 1 large onion, chopped 1 large onion, chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 carrots, peeled and diced 2 carrots, peeled and diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for serving Sour cream, for serving
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 15g (7g saturated)
• Carbohydrates: 45g (5g sugars)
• Protein: 20g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, cook the diced bacon or sausage over medium heat until crispy. Remove from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
4. 4.
   Add the diced carrots, potatoes, bay leaf, caraway seeds, and dried dill to the pot. Stir well to combine.
5. 5.
   Add the soaked white beans to the pot and pour enough water to cover the ingredients.
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 beans are tender.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Latvian-style Feijoada hot, garnished with a dollop of sour cream and fresh dill.

Treat your ingredients with care...

• White beans — Make sure to soak the beans overnight to ensure they cook evenly and become tender.
• Smoked bacon or sausage — Choose a high-quality, flavorful smoked bacon or sausage to enhance the taste of the dish.
• Caraway seeds — Toast the caraway seeds lightly in a dry pan before adding them to the stew to release their aromatic flavors.
• Dill — Use fresh dill if available for a more vibrant taste.

Tips & Tricks

• For a smokier flavor, you can add a small amount of liquid smoke to the stew.
• Serve the Feijoada with a side of Latvian rye bread for a complete meal.
• Leftovers can be refrigerated and reheated the next day, as the flavors tend to develop and intensify over time.
• Feel free to customize the recipe by adding other vegetables such as cabbage or bell peppers.
• If you prefer a thicker stew, you can mash some of the cooked beans and potatoes with a fork before serving.

Serving advice

Serve the Latvian-style Feijoada as a main course, accompanied by a side of Latvian rye bread. Garnish each serving with a dollop of sour cream and a sprinkle of fresh dill for added creaminess and freshness.

Presentation advice

Present the Feijoada in a deep serving dish, allowing the rich stew to take center stage. Place a spoonful of sour cream on top and sprinkle with fresh dill for an appetizing and visually appealing presentation.