Dominican Feijoada II

Dominican Feijoada II Recipe - Black Beans and Turkey in Red Wine Vinegar

Region / culture: Dominican Republic | Preparation time: 1 hour | Cooking time: 1 hour and 10 minutes | Servings: 6

Introduction

Dominican Feijoada II is a hearty and flavorful bean stew that is a staple in Dominican cuisine. This dish is packed with protein and rich flavors that will satisfy your taste buds.

History

Feijoada is a traditional Portuguese and Brazilian dish that was brought to the Dominican Republic by Portuguese settlers. Over time, the recipe has evolved to include local ingredients and flavors, creating a unique Dominican version of this classic dish.

Ingredients

2 lb (907 g) dried black beans
1 tbsp vegetable oil
4 cups chopped onions
0.75 lb (340 g) turkey Polish kielbasa, cut into 0.5 inch cubes
4 cloves minced garlic
2 tsp ground cumin
6 cups water
1 tsp salt
0.25 tsp pepper
1 bay leaf
0.5 cup red wine vinegar
0.5 tsp hot sauce

How to prepare

Sort and wash the beans, then place them in a large Dutch oven.
Cover the beans with water, ensuring it is 2 inches above the beans, and bring it to a boil. Cook for 2 minutes.
Remove the Dutch oven from heat, cover it, and let the beans stand for 1 hour.
Drain the beans and set them aside. Wipe the Dutch oven with a paper towel.
Heat oil in the Dutch oven over medium heat. Add the onion, kielbasa, and garlic. Sauté for 10 minutes or until the onion is tender.
Add cumin and sauté for 1 minute. Return the beans to the Dutch oven.
Add water and the next 3 ingredients. Bring it to a boil.
Cover the Dutch oven, reduce the heat, and simmer for 1 hour and 10 minutes or until the beans are tender. Remove the bay leaf.
Stir in vinegar and hot sauce.

Variations

Add diced tomatoes for a touch of acidity.
Use chorizo instead of kielbasa for a spicier flavor.
Add diced bell peppers for extra color and flavor.

Cooking Tips & Tricks

Soaking the beans overnight can help reduce cooking time and improve digestibility.

- Adding a splash of vinegar at the end of cooking can help brighten the flavors of the dish.

- Adjust the amount of hot sauce to suit your taste preferences.

Serving Suggestions

Serve Dominican Feijoada II with a side of rice, avocado slices, and a sprinkle of fresh cilantro.

Cooking Techniques

Sautéing the onions and kielbasa before adding the beans helps to develop the flavors of the dish.

- Simmering the stew slowly allows the flavors to meld together.

Ingredient Substitutions

You can use canned black beans instead of dried beans for a quicker cooking time.

- Substitute red wine vinegar with apple cider vinegar if desired.

Make Ahead Tips

Dominican Feijoada II can be made ahead of time and reheated before serving. Store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish Dominican Feijoada II with a dollop of sour cream, a sprinkle of chopped cilantro, and a wedge of lime for a pop of color and freshness.

Pairing Recommendations

Serve Dominican Feijoada II with a side of fried plantains and a glass of red wine for a complete Dominican meal experience.

Storage and Reheating Instructions

Store any leftovers of Dominican Feijoada II in an airtight container in the refrigerator for up to 3 days. Reheat in a saucepan over low heat until warmed through.

Nutrition Information

Calories per serving

Each serving of Dominican Feijoada II contains approximately 350 calories.

Carbohydrates

Each serving of Dominican Feijoada II contains approximately 45 grams of carbohydrates.

Fats

Each serving of Dominican Feijoada II contains approximately 15 grams of fats.

Proteins

Each serving of Dominican Feijoada II contains approximately 20 grams of proteins.

Vitamins and minerals

Dominican Feijoada II is rich in iron, potassium, and vitamin C.

Alergens

This recipe contains garlic and kielbasa, which may be allergens for some individuals.

Summary

Dominican Feijoada II is a nutritious and balanced meal that provides a good mix of carbohydrates, fats, and proteins.

Summary

Dominican Feijoada II is a delicious and comforting bean stew that is perfect for a cozy night in. Packed with protein and flavors, this dish is sure to become a favorite in your recipe rotation.

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Dominican Feijoada II. It was a warm summer day and I was visiting my dear friend Maria in the beautiful Dominican Republic. Maria was an incredible cook and she invited me into her kitchen to watch her prepare a traditional Dominican dish.

As I watched Maria work her magic in the kitchen, I couldn't help but be in awe of her skills. She moved with grace and confidence, chopping vegetables, mixing spices, and adding ingredients to the pot with such precision. I asked her what she was making, and she told me it was a dish called Feijoada, a popular Brazilian dish that had been adapted and made her own by the Dominican people.

Maria explained that Feijoada was a hearty stew made with black beans, pork, and various other meats, and it was typically served with rice, collard greens, and orange slices. She told me that the dish was a favorite in her family and had been passed down through generations. I could see the pride in her eyes as she talked about the dish, and I knew I had to learn how to make it myself.

Maria graciously agreed to teach me her recipe for Feijoada, and we spent the rest of the afternoon cooking together. She showed me how to season the meats, how to cook the beans until they were tender, and how to layer the flavors to create a rich and savory stew. I took notes, asked questions, and tried to absorb as much as I could from Maria's expert tutelage.

After several hours of cooking, the Feijoada was finally ready. Maria ladled generous portions into bowls and we sat down to enjoy the fruits of our labor. As I took my first bite, I was transported to a world of bold flavors and comforting warmth. The dish was unlike anything I had ever tasted before, and I knew that I had to share it with my own family back home.

When I returned from my trip to the Dominican Republic, I made Feijoada for my family and they were blown away by the flavors and complexity of the dish. They begged me to make it again and again, and it quickly became a staple in our household. I knew that I had stumbled upon a gem of a recipe, and I was grateful to Maria for sharing it with me.

Over the years, I have continued to make Feijoada for my loved ones, passing down the recipe to my children and grandchildren. Each time I make it, I am reminded of that sunny day in Maria's kitchen, and I am filled with gratitude for the friendship and culinary wisdom that she shared with me.

So whenever I make Dominican Feijoada II, I am transported back to that moment in time, surrounded by the sights and sounds of the Dominican Republic, and I am filled with a sense of joy and connection that only food can bring. And for that, I am eternally grateful.