Spanish-style Feijoada

Ingredients

While the original Brazilian Feijoada is traditionally made with black beans, pork, and various cuts of meat, our Spanish-style Feijoada incorporates Spanish ingredients and flavors. We substitute the black beans with white beans and add chorizo, paprika, and saffron to infuse the dish with a distinct Spanish flair. 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 tablespoon olive oil 1 tablespoon olive oil
• 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 green bell pepper, diced 1 green bell pepper, diced
• 200g chorizo sausage, sliced 200g chorizo sausage, sliced
• 200g smoked bacon, diced 200g smoked bacon, diced
• 2 bay leaves 2 bay leaves
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• A pinch of saffron threads A pinch of saffron threads
• 400g canned diced tomatoes 400g canned diced tomatoes
• 2 cups (470ml) chicken broth 2 cups (470ml) chicken broth
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat: 25g (Saturated Fat: 8g)
• Carbohydrates: 30g (Sugars: 5g)
• Protein: 25g
• Fiber: 8g
• Salt: 2g

Preparation

1. 1.
   Drain and rinse the soaked white beans.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the onion, garlic, and bell peppers. Sauté until the vegetables are softened.
3. 3.
   Add the chorizo and smoked bacon to the pot. Cook until the meats are browned and release their flavors.
4. 4.
   Stir in the bay leaves, smoked paprika, and saffron threads. Cook for another minute to toast the spices.
5. 5.
   Add the diced tomatoes and chicken broth to the pot. Bring to a simmer.
6. 6.
   Add the white beans to the pot and stir well. Season with salt and pepper.
7. 7.
   Cover the pot and let the Feijoada simmer for about 1.5 to 2 hours, or until the beans are tender and the flavors have melded together.
8. 8.
   Adjust the seasoning if needed.
9. 9.
   Serve the Spanish-style Feijoada hot with steamed rice and garnish with fresh parsley.

Treat your ingredients with care...

• Chorizo — Choose a high-quality Spanish chorizo for the best flavor.
• Smoked bacon — Opt for thick-cut smoked bacon to add a smoky depth to the dish.
• Saffron threads — Infuse the saffron threads in a tablespoon of warm water before adding them to the Feijoada for better flavor distribution.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or a chopped chili pepper.
• Serve the Feijoada with a side of crusty bread to soak up the flavorful sauce.
• If you prefer a thicker consistency, mash some of the cooked beans against the side of the pot before serving.
• Leftover Feijoada tastes even better the next day as the flavors continue to develop.
• Experiment with different types of Spanish sausages, such as morcilla or sobrasada, to add variety to the dish.

Serving advice

Serve the Spanish-style Feijoada hot, accompanied by steamed rice and a side of crusty bread. Garnish with fresh parsley for a pop of color and freshness.

Presentation advice

Present the Feijoada in a deep serving dish, allowing the rich, aromatic sauce to envelop the beans and meats. Sprinkle some smoked paprika on top for an extra touch of Spanish flair.