Mediterranean-style Feijoada

Ingredients

While the original Feijoada is traditionally made with black beans, pork, and various cuts of meat, this Mediterranean adaptation replaces the pork with lean chicken and adds a variety of Mediterranean vegetables and spices. The result is a lighter and healthier version of the classic Brazilian dish, while still maintaining its delicious and comforting essence. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) dried white beans, soaked overnight 2 cups (400g) dried white beans, soaked overnight
• 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 zucchini, diced 1 zucchini, diced
• 1 eggplant, diced 1 eggplant, diced
• 1 can (14 oz/400g) diced tomatoes 1 can (14 oz/400g) diced tomatoes
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 10g (2g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 32g
• Fiber: 12g
• Salt: 1g

Preparation

1. 1.
   Drain and rinse the soaked white beans. In a large pot, cover the beans with water and bring to a boil. Reduce heat and simmer for about 1 hour or until the beans are tender. Drain and set aside.
2. 2.
   In a separate large pot, heat the olive oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pot and set aside.
3. 3.
   In the same pot, add the chopped onion, minced garlic, and diced red bell pepper. Sauté until the vegetables are softened.
4. 4.
   Add the diced zucchini and eggplant to the pot and cook for a few minutes until slightly tender.
5. 5.
   Return the chicken to the pot and add the cooked white beans, diced tomatoes, dried oregano, ground cumin, and paprika. Season with salt and pepper to taste.
6. 6.
   Cover the pot and simmer for about 30 minutes, allowing the flavors to meld together.
7. 7.
   Serve the Mediterranean-style Feijoada hot, garnished with fresh parsley.

Treat your ingredients with care...

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

Tips & Tricks

• For a smoky flavor, you can add a pinch of smoked paprika to the dish.
• Serve the Mediterranean-style Feijoada with a side of crusty bread to soak up the flavorful sauce.
• Feel free to add other Mediterranean vegetables like artichokes or olives for additional depth of flavor.
• If you prefer a spicier dish, add a pinch of chili flakes or a diced jalapeno pepper.
• Leftovers can be stored in the refrigerator for up to 3 days and taste even better the next day as the flavors continue to develop.

Serving advice

Serve the Mediterranean-style Feijoada as a main course, accompanied by a side of crusty bread and a fresh green salad.

Presentation advice

Garnish each serving of the Mediterranean-style Feijoada with a sprig of fresh parsley to add a pop of color and freshness.