Winter Feijoada with Roasted Pumpkin and Chorizo - photo 1
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Winter Feijoada with Roasted Pumpkin and Chorizo

Pikantne Latin American cuisine Main dishes 180 min Medium 26 wyświetleń ~52.19 PLN - (0)
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Description

Feijoada is Brazilian comfort food — a thick, aromatic dish based on black beans and various types of meat. In this seasonal, winter version, we add sweet butternut squash and spicy chorizo, which balance the richness of the smoked meats. The dish is hearty, fragrant with cumin and garlic, and served with white rice, kale, and fresh orange slices provides a contrast of flavors and textures. Perfect for chilly evenings — it warms you up and pairs wonderfully with a simple salad or pickled vegetables. Serve in deep bowls, topped with fresh cilantro (optional) and an extra portion of chorizo on top for effect.

Ingredients (17)

Servings:
4
  • Dried black beans 500 g
  • Pork shoulder (piece) 600 g
  • Chorizo 200 g
  • Smoked bacon 150 g
  • Onion 1 szt.
  • Garlic 3 ząbki
  • Butternut squash, peeled and diced 600 g
  • Canned tomatoes (diced) 400 g
  • Oranges (for serving) 2 szt.
  • White rice (raw) for serving 300 g
  • Kale (couve) or kale / cabbage for sautéing 200 g
  • 🌿 Przyprawy
  • Bay leaf 6.7 szt.
  • ground cumin 1 łyżeczka
  • Salt 10 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Fresh coriander 1 pęczek
  • Dried chili flakes 2 łyżeczki
💰 Szacowany koszt dania: ~52.19 PLN (13.05 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the beans

1

12–24 hours before cooking: sort through 500 g of dried black beans on the table — remove any stones and debris. Transfer to a large bowl and cover with cold water so that the water level is at least 5 cm above the beans. Set aside in a cool place (or in the fridge) for 12–24 hours. After soaking, drain the water and rinse the beans under running water.

Ingredients: Dried black beans
Use a large, deep bowl (min. 3–4 l). Soaking eliminates gas-producing compounds and shortens cooking time. If you forget to soak, you can use quick cooking: boil the beans for 2 minutes, let them sit for 1 hour, and then continue cooking.

Pre-cooking the beans

2

Transfer the drained beans to a large pot (5–6 l). Cover with fresh cold water so that it rises 3–4 cm above the beans. Bring to a boil over high heat, then reduce the heat and simmer on very low for 20 minutes. After this time, turn off the heat, cover the pot, and let it sit for 1 hour — the beans will start to soften. After resting, bring to a boil again, skim off the foam, and continue to simmer depending on the type of beans (a total of 60–90 minutes from the start of cooking), until they are soft but not falling apart.

Ingredients: Dried black beans
Use a heavy-bottomed pot or pressure cooker to avoid burning. It's good to have a slotted spoon on hand for removing foam. The beans are ready when they can be easily pierced with a fork, but they should not fall apart completely.

Searing the meats

3

In a large wide skillet (or in a separate pot), heat a piece of bacon (150 g) cut into cubes over medium heat. Fry for 5–7 minutes until the fat renders and the bacon is lightly browned. Add 600 g of diced pork shoulder (cut into 3–4 cm pieces) and fry for 6–8 minutes until the pieces of meat brown on the outside. Add 200 g of diced chorizo and fry for another 3–4 minutes until it releases its aroma and is lightly browned. Transfer everything to the pot with the beans.

Ingredients: Smoked bacon, Pork shoulder (piece), Chorizo
Use a wide skillet with a thick bottom (diameter 26–28 cm). A wooden spatula will help to detach the browned bits — these caramelized pieces will add flavor. Do not overcrowd the skillet — if necessary, fry the meat in batches.

Sofrito (aromatic base)

4

In the same pan, add 150 g of chopped onion and sauté for 4–5 minutes over medium heat until it becomes translucent and slightly golden. Add 15 g (3 cloves) of finely chopped garlic and sauté for 30–45 seconds until fragrant. Add 5 g of ground cumin and stir for 10–15 seconds. Transfer the sofrito to the pot with the meat and beans.

Ingredients: Onion, Garlic, ground cumin
Use a wooden spoon for stirring. Sauté the garlic briefly — burnt garlic will become bitter. If the onion browns too quickly, reduce the heat.

Stewing feijoada

5

Add 400 g of chopped tomatoes, 600 g of diced pumpkin, and 2 bay leaves to the pot with the beans and meat. Pour in enough water to just cover the ingredients (about 600–800 ml — water is not on the shopping list, use boiled or tap water). Bring to a boil, reduce the heat to very low, and simmer with the lid slightly ajar for 60–90 minutes. Stir gently every 20–30 minutes, checking the liquid level and the softness of the pumpkin and beans. 15 minutes before the end, season with salt (10 g) and pepper (2 g), taste, and adjust the salt if necessary.

Ingredients: Dried black beans, Canned tomatoes (diced), Butternut squash, peeled and diced, Bay leaf, Salt, Black pepper
Use a large, heavy pot (at least 5–6 l). Simmering on very low heat allows the flavors to meld. The sauce is ready when the beans are soft and the mixture is creamy (some beans may break down, thickening the dish), and the meat is tender and easily comes off the bone.

Preparing the rice

6

For 4 servings of rice: measure 300 g of raw rice, rinse it under cold water until the water runs clear. Transfer to a pot, add 450 ml of water (ratio 1:1.5), and a pinch of salt (~2 g). Bring to a boil, reduce the heat to the minimum, cover with a lid, and cook for 10–12 minutes without lifting the lid. After this time, turn off the heat and let it sit for 5 minutes, then fluff with a fork.

Ingredients: White rice (raw) for serving
It's best to use a pot with a heavy lid to allow the steam to cook the rice evenly. Do not stir while cooking — this causes the grains to stick together.

Kale (couve) — quick sauté

7

Wash and dry 200 g of kale, remove the tough stems, and cut the leaves into thin strips. In a large skillet, heat 1 tablespoon (about 15 g) of neutral oil (not included in the ingredients), add 1 clove (5 g) of garlic sliced thinly, and sauté for 20–30 seconds until fragrant. Add the kale and sauté for 2–3 minutes, stirring, until the leaves wilt, become bright, and juicy. Season with a pinch of salt. The kale should not be overcooked — it should retain a slight crunch.

Ingredients: Kale (couve) or kale / cabbage for sautéing, Garlic
Use a large surface skillet so the kale cooks quickly and evenly. If you don't have kale, you can use spinach or Savoy cabbage.

Finishing and seasoning

8

When the feijoada is almost ready (beans soft, meat tender), remove the bay leaves. If you want a thicker consistency, mash about 100 g of the beans inside the pot with a wooden spoon. Taste and season with salt and pepper if needed. At the end, you can simmer on high heat for 3–5 minutes to allow some of the liquid to evaporate and the flavors to concentrate.

Ingredients: Salt, Black pepper, Dried black beans
Mashing a few beans thickens the dish naturally — it doesn't have to be completely smooth. Be careful not to burn it at the end; stir often.

Assembly and serving

9

On each plate, place a portion of rice (about 150–200 g cooked), next to it a portion of feijoada (about 350–400 g), and a portion of kale (about 50 g). Arrange orange slices next to the feijoada (2 slices per portion). Sprinkle the dish with fresh cilantro (optional) and possibly a bit of chili flakes for heat. Serve hot in deep bowls, with an additional bowl of chorizo if you want to serve more meat.

Ingredients: White rice (raw) for serving, Oranges (for serving), Fresh coriander, Dried chili flakes, Kale (couve) or kale / cabbage for sautéing, Chorizo
Use large, deep plates or bowls. The contrast of the dark feijoada with the bright yellow pumpkin, white rice, green kale, and orange looks great.

Additional tips

10

You can prepare feijoada a day in advance — the flavors will meld and the dish will be even better. When reheating over low heat, you can add a little water if the sauce has thickened too much. If you want a less fatty version, skim off the excess fat from the surface with a spoon before serving.

Ingredients: Dried black beans
Refrigeration: cover and cool to room temperature before placing in the refrigerator. To reheat, use a pot over low heat or an oven at 150°C in a covered baking dish.

Fun Fact

💡

Feijoada is considered the national dish of Brazil — its roots connect European and African traditions. Traditionally, it is prepared with various cuts of meat, offal, and black beans, served with rice, oranges, and kale.

Best for

chłodne zimowe wieczory spotkania rodzinne przyjęcia w stylu comfort food

Tips

🍽️ Serving

Serve in deep bowls, alongside slices of orange and an additional bowl of chorizo. Good accompaniments: sauerkraut, a simple cucumber salad, or pickled onions. For a more interesting effect — serve with roasted potatoes.

🥡 Storage

Store in the refrigerator in an airtight container for 3–4 days. You can also portion and freeze (for up to 3 months). Reheat slowly over low heat, adding a little water if necessary. After thawing, it's best to season with salt and orange juice.

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