| Prep: 20 mins | Cook: 90 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 575 | 22g | 7g | 64g |
| sugars | fibre | protein | salt |
| 13g | 16g | 35g | 0.92g |
Why I Love Portuguese Lentil Feijoada
There’s a special place in my heart for meals that blend the familiar comfort of home with a touch of the exotic, and this Portuguese recipe called Lentil Feijoada does that in the tastiest possible way. I’ll always be a Nebraska guy at heart, but my culinary wanderlust takes me all over the world through my kitchen, and it’s an absolute pleasure to share these discoveries with you.
Bringing Global Flavors to the Midwestern Table
Taking recipes like my beloved Lentil Feijoada and re-imagining them with a touch of Midwestern flair goes beyond simply finding a new favorite dish. It helps me understand how to bring different cultures together on a single plate, much like the melting pot that is America itself – that’s what I find so electrifying about food. The Feijoada, widely popular in Brazil as well and significantly influenced by Portuguese cooking, is no exception. It’s reminiscent of dishes like classic black bean soup or hearty jambalaya, making it a perfect centerpiece for a comforting family meal.
A Tribute to a Culinary Legend
It’s hard not to be inspired by the world’s most renowned chefs as I explore the endless world of gastronomy. While creating Lentil Feijoada, I found the added touch of smoked sausage and ham reminiscent of the culinary style of José Avillez, a prominent Portuguese chef who is never shy of introducing traditional Portuguese flavors in a contemporary way. His innovative approach served as a guiding light for this recipe. Even without a firm connection, Avillez’s influence is undeniable.
Perfect Pairings
While this Lentil Feijoada is meal-worthy on its own, pairing it beautifully with other dishes will make it shine even more brightly on your dinner table. Consider serving it alongside green leafy salads tossed in a light vinaigrette, or alongside classic boiled potatoes. And of course, don’t forget a glass of white or red Portuguese wine, which beautifully complements the bold flavors of the dish.
Happy cooking, folks! I hope you enjoy this adventurous take on a hearty classic as much as I do.
What You’ll Need
- 2 cups of dried black beans
- 4 cups of water
- 1 large onion, chopped
- 4 cloves of garlic, minced
- 2 bay leaves
- 2 tablespoons of olive oil
- 2 cups of diced tomatoes
- 2 smoked sausages, sliced
- 2 cups of cooked ham, diced
- 1 cup of orange juice
- 2 cups of cooked lentils
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- Chopped parsley and orange slices for garnish
Method
Step One
Start by rinsing the dried black beans under cold water, then place them into a large bowl along with 4 cups of water. Leave the beans to soak overnight, or a minimum of 8 hours.
Step Two
In a large pan, heat 2 tablespoons of olive oil over medium heat. Once heated add the chopped onion, minced garlic, and bay leaves. Cook until the onion has become translucent, this should take around 5 minutes.
Step Three
Add the soaked and drained black beans to the pan, along with the diced tomatoes, sliced smoked sausages, and diced cooked ham. Stir the mixture, making sure all the ingredients are evenly distributed.
Step Four
Pour in one cup of orange juice and add the cooked lentils. Season the mixture with salt and black pepper. Stir once again to combine all the ingredients.
Step Five
Reduce the heat to low, cover the pan and let it simmer. This should take around 2 hours, continue to check and stir occasionally. If the mixture becomes too dry, add a bit more water tad by tad.
Step Six
Once the feijoada has thickened and the flavors have melded together, it is ready to serve. Dish it up warm, garnished with chopped parsley and orange slices on top.
