Feijoada de Lulas with a Twist

Ingredients

• 1 lb (450g) squid, cleaned and sliced into rings 1 lb (450g) squid, cleaned and sliced into rings
• 2 cups (400g) black beans, soaked overnight 2 cups (400g) black beans, soaked overnight
• 1 onion, finely chopped 1 onion, finely chopped
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 tomatoes, diced 2 tomatoes, diced
• 2 bay leaves 2 bay leaves
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper to taste Salt and pepper to taste
• Rice, for serving Rice, for serving
• Farofa (toasted cassava flour), for serving Farofa (toasted cassava flour), for serving
• Orange slices, for serving Orange slices, for serving

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 30g
• Fiber: 15g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
2. 2.
   Add the squid to the pot and cook for 2-3 minutes until it turns opaque.
3. 3.
   Drain the soaked black beans and add them to the pot along with the bay leaves, cumin, paprika, and dried oregano. Stir well to combine.
4. 4.
   Pour enough water into the pot to cover the beans and squid. Bring to a boil, then reduce the heat to low and simmer for about 1 hour or until the beans are tender.
5. 5.
   Add the diced tomatoes to the pot and season with salt and pepper. Simmer for an additional 10 minutes.
6. 6.
   Serve the Feijoada de Lulas hot with rice, farofa, and orange slices on the side.

Treat your ingredients with care...

• Squid — Make sure to clean the squid thoroughly by removing the innards and the transparent cartilage. Cut the squid into rings of equal thickness to ensure even cooking.

Tips & Tricks

• To enhance the flavor, you can marinate the squid in a mixture of lemon juice, garlic, and olive oil for 30 minutes before cooking.
• If you prefer a spicier feijoada, add a pinch of chili flakes or a chopped chili pepper to the pot while simmering.
• For a smoky flavor, you can add a small amount of smoked paprika to the dish.
• If you don't have farofa, you can substitute it with toasted breadcrumbs for a similar texture.
• Leftover feijoada can be stored in the refrigerator for up to 3 days and reheated before serving.

Serving advice

Serve the Feijoada de Lulas with a side of white rice, farofa, and orange slices. The rice helps to balance the flavors and soak up the delicious sauce, while the farofa adds a crunchy texture. Squeeze the orange slices over the feijoada to add a refreshing citrus note.

Presentation advice

Serve the Feijoada de Lulas in a deep bowl, allowing the rich black bean stew to be the star of the dish. Garnish with a sprig of fresh parsley or cilantro for a pop of color. Place the rice, farofa, and orange slices in separate bowls on the side for guests to help themselves.