
White Bean Feijoada
Pairing 2019 Petite Sirah – One Hundred Vineyard
8
Ingredients
- 3 Cans Cannellini Beans (Drained)
- 6 Slices Bacon (Diced)
- 2 Linguinca Sausages (Sliced)
- 1 1/2 Pounds Pork Shoulder (1 Inch Cubed)
- 2 Quarts Chicken Stock
- 1 Can Diced Tomatoes (Drained)
- 1 Medium Yellow Onion (Small Diced)
- 1 Green Bell Pepper (Small Diced)
- 1 Red Bell Pepper (Small Diced)
- 3 Cloves Garlic (Minced)
- 1/2 Jalapeño Pepper (Deseeded & Minced)
- 1/2 Bunch Cilantro (Chopped)
- 1.5 Limes Limes (Juice)
- 2 Tbsp Extra Virgin Olive Oil
- 1 Tsp Ground Cumin
- 1 Tbsp Ground Coriander
- 1 Tbsp Dried Oregano
- 2 Bay Leaves
- 1 Tsp Fresh Cracked Black Pepper
- 1 Tbsp Kosher Salt
Instructions
White Bean Feijoada
Heat sauce pot on medium high heat and add olive oil to coat the bottom of the pan.
Add in the bacon and cook until crisp and brown. Add in the diced pork and sauté until golden in color on the outsides. Next, add the diced onion, bell pepper, jalapeño and garlic and cook until all have softened and become tender. Mix in the spices (cumin, coriander, oregano, bay leaves, black pepper and salt) and cook stirring occasional until spices are toasted and fragrant, approximately 6-12 minutes.
Place the sliced sausage and diced tomatoes in the pan and sauté for another 5-10 minutes. Add the chicken stock and simmer on medium heat, stirring occasionally until stew is reduced and pork is fork tender, about 45 minutes to one hour.
Stir in cooked beans, cilantro and juice of 1.5 limes. Cook for another 15-25 minutes for flavors to meld. Salt to taste.
Serve over cilantro scallion rice or regular steamed rice.
Enjoy with a glass of LangeTwins One Hundred Petite Sirah for the perfect pairing.