Brazilian recipe
Easy Homestyle Light Feijoada (Feijoada light)
Whip up a flavorful, lighter take on the iconic Brazilian black bean stew using lean meat cuts without sacrificing its signature depth and soul.
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Ingredients
150g black beans
100g frozen pork loin
150g salted pork loin (lombo salgado)
100g lean dried beef (carne seca)
2 bay leaves
1 medium onion, finely chopped
2 cloves garlic, minced
Fresh chopped parsley and spring onions (cheiro verde) to taste
1 tbsp unsalted light margarine
100g frozen pork loin
150g salted pork loin (lombo salgado)
100g lean dried beef (carne seca)
2 bay leaves
1 medium onion, finely chopped
2 cloves garlic, minced
Fresh chopped parsley and spring onions (cheiro verde) to taste
1 tbsp unsalted light margarine
Where to find ingredients
You can find black beans, fresh onions, garlic, and herbs at local markets or supermarkets like Shoprite and Melcom. For the authentic Brazilian meat components, look for lean pork loin in the butcher section of major supermarkets. Dried beef (carne seca) may require a specialty grocer or a well-stocked butcher that can source salt-cured or dried lean beef; as a local substitute, you may use high-quality lean salted beef strips.
Preparation method
- Soak the black beans in water overnight.
- The next day, soak the salted meat in water, changing the water several times to draw out the excess salt.
- Boil the salted meats in clean water and discard the cooking liquid.
- Repeat the boiling and discarding process until the meat reaches your desired salt level.
- Boil the meats once more in fresh water. If the water appears greasy, place it in the freezer or fridge; you can then easily spoon off the solidified fat from the surface.
- Use this degreased cooking liquid to cook the black beans.
- In a large pot, simmer the black beans with the desalinated meats and bay leaves until both the beans and meats are tender.
- While the beans are simmering, prepare the seasoning base in a non-stick frying pan using the light margarine.
- Add the chopped onion and sauté until translucent.
- Stir in the minced garlic and sauté for another minute.
- Mix the chopped cheiro verde into the seasoning mixture.
- Fold this sautéed mixture into the pot with the beans.
- Taste the stew and adjust the salt if necessary.
- Serve the feijoada piping hot.
Observations
Feijoada stands as the undisputed heart of Brazilian cuisine—a rich, hearty black bean stew simmered with an assortment of salted and fresh meats. This 'light' version offers a health-conscious adaptation of the traditional classic, swapping out high-fat portions for leaner cuts and employing careful preparation techniques to reduce oiliness while maintaining the dish's quintessential bold profile.
It is an excellent choice for those looking to enjoy this comforting Brazilian staple as a wholesome weekend lunch or a hearty family meal. The process centers on properly desalinating the cured meats and slowly cooking everything together until the beans reach a velvety, perfect consistency.
It is an excellent choice for those looking to enjoy this comforting Brazilian staple as a wholesome weekend lunch or a hearty family meal. The process centers on properly desalinating the cured meats and slowly cooking everything together until the beans reach a velvety, perfect consistency.
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