Feijoada stew is a traditional Brazilian dish that is packed with fresh and bold ingredients for a filling meal. In this version, cuttlefish is the main star, but it gets a helping hand from white beans and shrimp to make it satisfying and a great choice for a hearty dinner. Parsley, tomatoes, and cilantro all impart their unique flavors on this soup which also features carrots and onions to round out the flavors.
- 800 grams white beans (cooked)
- 1 kilogram cuttlefish (medium, cut in strips)
- 12 shrimp (unpeeled)
- 1 tablespoon oil
- 1 onion
- 2 garlic cloves
- 1 bay leaf
- 2 tomatoes (ripe beef, peeled and diced and seedless)
- white wine (50 cl.)
- 1 carrot (peeled and sliced)
- 1 bunch parsley (chopped)
- 1 bunch coriander (chopped)
- ground black pepper
- chili (to taste)
- Soak the beans the day before.
- Wash the beans, and cook in a pressure cooker for 30 minutes. Remove from heat, but keep the pot covered, so the beans finish cooking with the steam.
- Cook the cuttlefish and shrimp in a large saucepan with salted water. Remove from heat, and drain. Save the cooking water.
- Heat the olive oil in another pan, add the chopped onion, garlic, bay leaf, and tomatoes. Cook for few minutes until the onion is soft, and the tomatoes begin to break up. Cool off with white wine. Add the carrot.
- Add a scoop of baked cuttlefish water to the stew, and bring to a boil. Add the beans and the cuttlefish. Check the seasoning, and if the sauce is too thick, add a little more cooking water.
- Serve on a platter, garnish with cooked shrimp and chopped herbs.
- Serve with white rice.
|Calories400Calories from Fat50|
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|Calories from Fat50|
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.