Feijoada Adapted to New Nordic Cuisine

Ingredients

The adapted Feijoada recipe for New Nordic cuisine focuses on using locally sourced ingredients and lighter cooking techniques. Traditional ingredients like black beans and pork are replaced with Nordic legumes and leaner proteins. The dish is also prepared with minimal fat and incorporates fresh herbs and vegetables for a lighter, more vibrant flavor profile. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) dried white beans 2 cups (400g) dried white beans
• 1 tablespoon (15ml) rapeseed oil 1 tablespoon (15ml) rapeseed oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 carrots, diced 2 carrots, diced
• 2 parsnips, diced 2 parsnips, diced
• 2 celery stalks, diced 2 celery stalks, diced
• 2 garlic cloves, minced 2 garlic cloves, minced
• 1 bay leaf 1 bay leaf
• 1 teaspoon (5g) dried thyme 1 teaspoon (5g) dried thyme
• 1 teaspoon (5g) dried rosemary 1 teaspoon (5g) dried rosemary
• 1 teaspoon (5g) ground cumin 1 teaspoon (5g) ground cumin
• 1 teaspoon (5g) smoked paprika 1 teaspoon (5g) smoked paprika
• 1 teaspoon (5g) salt 1 teaspoon (5g) salt
• 1/2 teaspoon (2.5g) black pepper 1/2 teaspoon (2.5g) black pepper
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (240ml) water 1 cup (240ml) water
• 8 ounces (225g) lean pork loin, cubed 8 ounces (225g) lean pork loin, cubed
• 8 ounces (225g) smoked turkey breast, cubed 8 ounces (225g) smoked turkey breast, cubed
• Fresh parsley, for garnish Fresh parsley, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 8g, 1.5g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 30g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Soak the white beans in water overnight. Drain and rinse before using.
2. 2.
   In a large pot, heat the rapeseed oil over medium heat. Add the chopped onion, carrots, parsnips, celery, and minced garlic. Sauté until the vegetables are tender.
3. 3.
   Add the soaked white beans, bay leaf, dried thyme, dried rosemary, ground cumin, smoked paprika, salt, and black pepper to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and water. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1 hour, or until the beans are tender.
5. 5.
   In a separate pan, cook the cubed pork loin and smoked turkey breast until browned and cooked through. Add the cooked meats to the pot of beans and vegetables.
6. 6.
   Simmer the Feijoada for an additional 15 minutes to allow the flavors to meld together.
7. 7.
   Serve the Nordic-Inspired 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.
• Rapeseed oil — Use a high-quality rapeseed oil for its mild flavor and health benefits.
• Lean pork loin — Trim any excess fat from the pork loin before cubing it for a leaner protein option.
• Smoked turkey breast — Look for a smoked turkey breast that is low in sodium to keep the dish healthier.
• Fresh parsley — Chop the parsley just before serving to maintain its vibrant color and fresh taste.

Tips & Tricks

• For added depth of flavor, you can substitute some of the water with a light beer or vegetable stock.
• Serve the Feijoada with a side of pickled vegetables or a fresh green salad to add a refreshing element to the dish.
• If you prefer a spicier Feijoada, add a pinch of chili flakes or a dash of hot sauce to the pot while simmering.
• Leftover Feijoada can be stored in the refrigerator for up to 3 days and reheated for future meals.
• This dish pairs well with a crusty whole grain bread or a side of cooked quinoa for a complete meal.

Serving advice

Serve the Nordic-Inspired Feijoada hot as a main course. Accompany it with a side of pickled vegetables or a fresh green salad to balance the flavors and add a refreshing element to the dish.

Presentation advice

Present the Feijoada in individual bowls, garnished with a sprig of fresh parsley. The vibrant colors of the vegetables and the tender chunks of meat will create an appetizing and visually appealing dish.