Thai-inspired Feijoada

Ingredients

While the original Brazilian Feijoada is traditionally made with black beans, pork, and various cuts of meat, this Thai-inspired version incorporates Thai ingredients and flavors. The spices and herbs used in Thai cuisine, such as lemongrass, ginger, and Thai basil, add a unique twist to the dish, infusing it with the vibrant and aromatic essence of Thai cooking. We alse have the original recipe for Feijoada (Brazil), so you can check it out.

• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 lemongrass stalk, bruised 1 lemongrass stalk, bruised
• 1 thumb-sized piece of ginger, sliced 1 thumb-sized piece of ginger, sliced
• 2 Thai chilies, sliced 2 Thai chilies, sliced
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (200g) diced tofu 1 cup (200g) diced tofu
• 1 cup (200g) sliced mushrooms 1 cup (200g) sliced mushrooms
• 1 cup (150g) diced pineapple 1 cup (150g) diced pineapple
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional for non-vegetarian version) 1 tablespoon fish sauce (optional for non-vegetarian version)
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper to taste Salt and pepper to taste
• Fresh Thai basil leaves for garnish Fresh Thai basil leaves for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 10g
• Carbohydrates (total, sugars): 40g, 8g
• Protein: 15g
• Fiber: 10g
• Salt: 2g

Preparation

1. 1.
   Drain and rinse the soaked black beans. Set aside.
2. 2.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and minced garlic. Sauté until the onion becomes translucent.
3. 3.
   Add the bruised lemongrass, sliced ginger, and Thai chilies to the pot. Stir in the ground coriander, cumin, and turmeric powder. Cook for 1-2 minutes until fragrant.
4. 4.
   Add the soaked black beans to the pot and pour in the coconut milk and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 1 hour or until the beans are tender.
5. 5.
   Stir in the diced tofu, sliced mushrooms, and diced pineapple. Cook for an additional 10 minutes.
6. 6.
   Add the soy sauce, fish sauce (if using), and lime juice. Season with salt and pepper to taste.
7. 7.
   Remove the lemongrass stalk from the pot before serving.
8. 8.
   Garnish with fresh Thai basil leaves.

Treat your ingredients with care...

• Lemongrass — To release its flavor, bruise the lemongrass stalk by lightly pounding it with a rolling pin or the back of a knife before adding it to the pot.
• Thai chilies — Adjust the amount of Thai chilies according to your spice preference. For a milder version, remove the seeds before slicing.
• Tofu — Use firm tofu for this recipe to ensure it holds its shape during cooking.
• Thai basil — Thai basil has a distinct flavor. If you can't find Thai basil, regular basil can be used as a substitute, although the taste will be slightly different.
• Fish sauce — Fish sauce adds depth of flavor to the dish. If you prefer a vegetarian version, you can omit it or substitute with soy sauce.

Tips & Tricks

• For a more authentic Thai taste, you can add kaffir lime leaves and galangal to the dish.
• Serve the Thai-inspired Feijoada with steamed jasmine rice or sticky rice for a complete meal.
• If you prefer a thicker consistency, you can mash some of the cooked black beans with a fork or blend a small portion of the mixture before adding the tofu and mushrooms.
• Adjust the spiciness by adding more or fewer Thai chilies.
• Leftovers can be stored in the refrigerator for up to 3 days. The flavors will continue to develop over time.

Serving advice

Serve the Thai-inspired Feijoada hot in individual bowls. Garnish with fresh Thai basil leaves for an extra burst of flavor and aroma. Accompany the dish with steamed jasmine rice or sticky rice to soak up the delicious sauce.

Presentation advice

To enhance the presentation, place a sprig of fresh Thai basil on top of each serving. Serve the dish in colorful ceramic bowls or on decorative plates to showcase the vibrant colors of the ingredients.