Feijoada Adapted to Nouvelle Cuisine

Ingredients

The original Feijoada is a hearty and heavy dish, typically made with black beans, various cuts of pork, and served with rice, collard greens, and orange slices. In this adaptation, we will lighten the dish by using white beans instead of black beans, lean cuts of pork, and incorporating fresh and vibrant ingredients to create a more delicate and visually appealing presentation. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) white beans, soaked overnight 2 cups (400g) white beans, soaked overnight
• 1 lb (450g) lean pork loin, cut into cubes 1 lb (450g) lean pork loin, cut into cubes
• 4 slices of bacon, diced 4 slices of bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 carrot, diced 1 carrot, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 1 bay leaf 1 bay leaf
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat: 12g (4g saturated)
• Carbohydrates: 40g (8g sugars)
• Protein: 30g
• Fiber: 12g
• Salt: 1.5g

Preparation

1. 1.
   Drain and rinse the soaked white beans. Set aside.
2. 2.
   In a large pot, cook the diced bacon over medium heat until crispy. Remove the bacon from the pot and set aside, leaving the rendered fat in the pot.
3. 3.
   Add the pork loin cubes to the pot and cook until browned on all sides. Remove the pork from the pot and set aside.
4. 4.
   In the same pot, add the chopped onion, minced garlic, diced red bell pepper, and diced carrot. Sauté until the vegetables are tender.
5. 5.
   Return the cooked bacon and pork to the pot. Add the diced tomatoes, bay leaf, smoked paprika, dried thyme, and season with salt and pepper.
6. 6.
   Pour enough water to cover the ingredients in the pot. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender and the flavors have melded together.
7. 7.
   Remove the bay leaf and adjust the seasoning if needed.
8. 8.
   Serve the Feijoada in individual bowls, 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.
• Lean pork loin — Trim any excess fat from the pork loin before cutting it into cubes to keep the dish lighter.
• Smoked paprika — Use a good quality smoked paprika to add depth and smoky flavor to the dish.

Tips & Tricks

• For an extra touch of elegance, serve the Feijoada with a side of sautéed kale or Swiss chard.
• If you prefer a spicier flavor, add a pinch of chili flakes or a dash of hot sauce to the dish.
• To save time, you can use canned white beans instead of soaking and cooking dried beans.
• For a more refined presentation, remove the pork cubes from the Feijoada and arrange them on top of the beans before serving.
• This dish tastes even better the next day, so consider making it in advance and reheating it for a quick and delicious meal.

Serving advice

Serve the adapted Feijoada in individual bowls, accompanied by a side of sautéed kale or Swiss chard. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

To elevate the presentation of the Feijoada, arrange the pork cubes on top of the beans in a visually appealing manner. Drizzle a small amount of olive oil over the dish for a glossy finish.