Sichuan-style Feijoada

Ingredients

While the original Feijoada is traditionally made with black beans, pork, and various meats, our Sichuan adaptation incorporates Sichuan peppercorns, chili peppers, and other signature Sichuan spices to add a spicy and numbing kick to the dish. We also substitute some of the meats with Sichuan-style ingredients like Sichuan sausage and dried shrimp to enhance the flavor profile. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) Sichuan peppercorns 2 cups (400g) Sichuan peppercorns
• 1 cup (200g) dried chili peppers 1 cup (200g) dried chili peppers
• 1 tablespoon (15ml) vegetable oil 1 tablespoon (15ml) vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 1 tablespoon (15g) ginger, grated 1 tablespoon (15g) ginger, grated
• 1 cup (200g) Sichuan sausage, sliced 1 cup (200g) Sichuan sausage, sliced
• 1 cup (150g) dried shrimp 1 cup (150g) dried shrimp
• 2 cups (400g) black beans, cooked 2 cups (400g) black beans, cooked
• 1 cup (240ml) chicken broth 1 cup (240ml) chicken broth
• 1 tablespoon (15ml) soy sauce 1 tablespoon (15ml) soy sauce
• 1 tablespoon (15ml) black vinegar 1 tablespoon (15ml) black vinegar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 20g, 6g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 30g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   In a dry pan, toast the Sichuan peppercorns and dried chili peppers over medium heat until fragrant. Remove from heat and grind them into a fine powder using a mortar and pestle or a spice grinder.
2. 2.
   Heat vegetable oil in a large pot over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
3. 3.
   Add the sliced Sichuan sausage and dried shrimp to the pot. Cook for a few minutes until they release their flavors.
4. 4.
   Stir in the cooked black beans, chicken broth, soy sauce, black vinegar, and the ground Sichuan peppercorn and chili powder. Mix well.
5. 5.
   Reduce the heat to low and simmer the Feijoada for about 30 minutes, allowing the flavors to meld together. Add salt to taste.
6. 6.
   Serve the Sichuan-style Feijoada hot, garnished with fresh cilantro. It pairs perfectly with steamed rice or noodles.

Treat your ingredients with care...

• Sichuan sausage — If you can't find Sichuan sausage, you can substitute it with any spicy sausage or Chinese lap cheong sausage.
• Dried shrimp — Soak the dried shrimp in warm water for 10 minutes before using to rehydrate them and remove any excess saltiness.

Tips & Tricks

• Adjust the amount of dried chili peppers according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• For an extra layer of flavor, you can add a splash of Chinese rice wine or Shaoxing wine to the Feijoada while simmering.
• Serve the Feijoada with a side of pickled vegetables or kimchi to balance the spiciness.

Serving advice

Serve the Sichuan-style Feijoada hot, accompanied by steamed rice or noodles. Offer additional Sichuan chili oil or chili flakes on the side for those who prefer an extra spicy kick. Don't forget to garnish with fresh cilantro for a burst of freshness.

Presentation advice

Present the Sichuan-style Feijoada in a deep bowl, allowing the vibrant red color of the dish to stand out. Sprinkle some additional ground Sichuan peppercorns and chili powder on top for an added visual appeal. Serve with chopsticks and a spoon for a traditional Sichuan dining experience.