Feijoada Adapted to New Mexican Cuisine

Ingredients

While the original Brazilian Feijoada is traditionally made with black beans, pork, and various cuts of meat, this adapted version incorporates New Mexican spices and flavors. The smoky pork adds a distinct taste, and the use of local chili peppers gives the dish a spicy kick that is characteristic of New Mexican cuisine. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (470ml) dried black beans 2 cups (470ml) dried black beans
• 1 pound (450g) smoked pork shoulder, diced 1 pound (450g) smoked pork shoulder, diced
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, chopped 1 onion, chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 jalapeno peppers, seeded and diced 2 jalapeno peppers, seeded and diced
• 2 teaspoons (10g) ground cumin 2 teaspoons (10g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) chili powder 1 teaspoon (5g) chili powder
• 1 can (400g) diced tomatoes 1 can (400g) diced tomatoes
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 5g
• Protein: 25g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the black beans and soak them overnight in water. Drain and set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the diced smoked pork shoulder and cook until browned.
3. 3.
   Add the chopped onion, minced garlic, and diced jalapeno peppers to the pot. Sauté until the vegetables are softened.
4. 4.
   Stir in the ground cumin, dried oregano, smoked paprika, and chili powder. Cook for another minute to toast the spices.
5. 5.
   Add the soaked black beans, diced tomatoes, and chicken broth to the pot. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans are tender.
6. 6.
   Season with salt and pepper to taste. Adjust the spiciness by adding more chili powder or jalapeno peppers if desired.
7. 7.
   Serve the spicy black bean stew hot, accompanied by rice, tortillas, and your favorite New Mexican toppings.

Treat your ingredients with care...

• Smoked pork shoulder — Make sure to dice the pork shoulder into small pieces to ensure even cooking and distribution of flavor throughout the stew.

Tips & Tricks

• For a spicier version, leave the seeds in the jalapeno peppers or add additional chili powder.
• Serve the Feijoada with traditional New Mexican toppings such as chopped cilantro, diced onions, and a squeeze of lime juice.
• This stew tastes even better the next day, so consider making it in advance and reheating it for a flavorful meal.

Serving advice

Serve the spicy black bean stew with a side of fluffy rice, warm tortillas, and a fresh green salad. Garnish with chopped cilantro, diced onions, and a squeeze of lime juice for an extra burst of flavor.

Presentation advice

Present the Feijoada in a deep bowl, allowing the rich, dark stew to take center stage. Arrange the toppings in small bowls on the side, creating an inviting and colorful spread.