Feijoada - Russian Style

Ingredients

While the original Brazilian Feijoada traditionally includes black beans, pork, and various sausages, this Russian adaptation incorporates some changes to suit the local cuisine. In this version, kidney beans are used instead of black beans, and the meat selection includes beef, pork, and smoked sausage. Additionally, the spices are adjusted to include Russian favorites like dill and paprika. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 500g (1.1 lb) kidney beans 500g (1.1 lb) kidney beans
• 300g (10.5 oz) beef, cubed 300g (10.5 oz) beef, cubed
• 300g (10.5 oz) pork, cubed 300g (10.5 oz) pork, cubed
• 200g (7 oz) smoked sausage, sliced 200g (7 oz) smoked sausage, sliced
• 2 onions, finely chopped 2 onions, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 bay leaves 2 bay leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried dill 1 teaspoon dried dill
• Salt and pepper to taste Salt and pepper to taste
• Sour cream, for serving Sour cream, for serving
• Fresh dill, for garnish Fresh dill, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 7g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Soak the kidney beans overnight in cold water. Drain and rinse before using.
2. 2.
   In a large pot, heat some oil over medium heat. Add the onions and garlic, and sauté until golden brown.
3. 3.
   Add the beef and pork to the pot, and cook until browned on all sides.
4. 4.
   Stir in the sliced smoked sausage, bay leaves, paprika, dried dill, salt, and pepper. Cook for a few minutes to allow the flavors to meld.
5. 5.
   Add the soaked kidney beans to the pot, along with enough water to cover the ingredients. Bring to a boil, then reduce the heat to low and simmer for about 2 hours, or until the beans and meats are tender.
6. 6.
   Remove the bay leaves and adjust the seasoning if needed.
7. 7.
   Serve the Russian-style Feijoada hot, accompanied by a dollop of sour cream and a sprinkle of fresh dill.

Treat your ingredients with care...

• Kidney beans — Ensure to soak the beans overnight to reduce cooking time and improve digestibility.
• Smoked sausage — If you prefer a milder flavor, you can use a less smoky variety or substitute with regular sausage.

Tips & Tricks

• For a richer flavor, you can add a splash of red wine or vinegar to the Feijoada while it simmers.
• Serve the Feijoada with traditional Russian side dishes like mashed potatoes or buckwheat groats.
• Leftover Feijoada tastes even better the next day as the flavors continue to develop.

Serving advice

Serve the Russian-style Feijoada hot, accompanied by a generous dollop of sour cream on top. Garnish with fresh dill for a pop of color and added freshness. This dish pairs well with crusty bread or steamed rice.

Presentation advice

Present the Feijoada in a deep serving dish, allowing the rich, dark broth to showcase the colorful beans and meats. Place a sprig of fresh dill on top for an elegant touch. Serve with a side of sour cream in a separate bowl for guests to add as desired.