November 15, 2022

White Bean Feijoada

Recipe by Chef Nick Kubitz
Pairing 2019 Petite Sirah – One Hundred Vineyard
8

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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.

Chef Nick Kubitz

Our partnerships with talented chefs always start with the wines. When planning for any event, we consider the wine first before we move on to the challenge of asking our team to develop a meal that reflects a unique synergy. We are grateful to have a homegrown guy as one of our ‘aces’ in the kitchen. He is definitely a man who demonstrates a unique sense of tasting, pairing, and creating food recognizing the efforts made in the vineyard to produce our fabulous varietals.

At first glance, Chef Nick Kubitz looks like he should be a bouncer at your favorite club - big, burly, gritty but with a quiet confidence that owns the room. And actually he has clawed his way to the top with those jobs while earning his culinary management and hospitality degree at the Art Institute of California, San Diego. The past decade has found him trying his hand at a BBQ restaurant, managing a food truck, and working alongside Michelin starred chefs in San Francisco.

Kubitz has developed a passion for the best and freshest ingredients that San Joaquin County has to offer, and his past experience of overseeing a large kitchen in a San Francisco tech company allowed him to harness and integrate the tastes of ingredients from around the world to satisfy the many cultures of that particular employee base.

And he is not one to shy aware from pressure – Kubitz has twice joined us at the world-renowned Aspen Food and Wine show creating a series of private food experiences to tease guests away from the main tent headliner chefs. His knowledge of Lodi wines, the appellation, and terroir all layer into the choices he makes in the kitchen to offer what we would consider a ‘perfect pairing’.

We sit up nights trying to figure out how to shackle Kubitz to our kitchen – we block his calendar every chance we get, but support his dream of owning a unique fine dining company called Range – a place that will showcase the range of his talents and experiences.

You’ll find unique crafted recipes from Kubitz within this blog, give them a try and send us your thoughts and of course, a photo of the final product!