Puerto Rican Feijoada

Ingredients

While the Brazilian Feijoada traditionally includes pork, beef, and black beans, the Puerto Rican Feijoada incorporates local ingredients and flavors. In this adaptation, we substitute the pork with flavorful Puerto Rican smoked ham, and add a touch of sweetness with ripe plantains. The result is a unique blend of savory and sweet, perfectly complementing the rich and hearty nature of the dish. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 1 pound (450g) smoked ham, cubed 1 pound (450g) smoked ham, cubed
• 1 pound (450g) beef stew meat, cubed 1 pound (450g) beef stew meat, cubed
• 1 cup (200g) dried black beans, soaked overnight 1 cup (200g) dried black beans, soaked overnight
• 2 ripe plantains, sliced 2 ripe plantains, sliced
• 1 onion, chopped 1 onion, chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 green bell pepper, diced 1 green bell pepper, diced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 tablespoon olive oil 1 tablespoon olive oil
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 15g, 5g
• Carbohydrates (total, sugars): 40g, 10g
• Protein: 35g
• Fiber: 10g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the smoked ham and beef stew meat, and cook until browned.
2. 2.
   Add the chopped onion, minced garlic, green bell pepper, and red bell pepper to the pot. Sauté until the vegetables are softened.
3. 3.
   Drain the soaked black beans and add them to the pot. Stir in the diced tomatoes, bay leaves, dried oregano, ground cumin, and paprika.
4. 4.
   Pour enough water into the pot to cover all the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans and meat are tender.
5. 5.
   While the Feijoada is simmering, heat a separate pan over medium heat. Add a little olive oil and fry the sliced plantains until golden brown on both sides. Remove from the pan and set aside.
6. 6.
   Once the Feijoada is cooked, season with salt and pepper to taste. Serve the Feijoada hot, garnished with fresh cilantro and accompanied by the fried plantains.

Treat your ingredients with care...

• Smoked ham — Choose a high-quality smoked ham for the best flavor.
• Dried black beans — Soak the beans overnight to ensure they cook evenly and become tender.
• Ripe plantains — Use ripe plantains with yellow skin for a touch of sweetness in the dish.

Tips & Tricks

• For an extra burst of flavor, add a splash of citrus juice (such as lime or orange) to the Feijoada while it simmers.
• Serve the Feijoada with a side of white rice to soak up the delicious sauce.
• If you prefer a spicier dish, add a diced chili pepper or a dash of hot sauce to the pot.
• Leftover Feijoada tastes even better the next day, as the flavors have had time to meld together.
• Don't forget to remove the bay leaves before serving.

Serving advice

Puerto Rican Feijoada is traditionally served as a main course. Plate the Feijoada in individual bowls, garnish with fresh cilantro, and serve with a side of white rice and fried plantains. Accompany the meal with a refreshing tropical drink to complete the experience.

Presentation advice

To make the dish visually appealing, arrange the Feijoada in the center of the bowl and place the fried plantains on top. Sprinkle some fresh cilantro leaves over the dish for a pop of color. Serve with a side of white rice in a separate bowl.