Turkey Feijoada {For The Brazilian World Cup}
To celebrate the world cup, here's my recipe for Brazilian Turkey Feijoada which is lighter and healthier than traditional feijoada. Feijoada, a stew made with black beans, fatty cuts of pork and smoked sausage, is the national dish of Brazil. It's easy to make, inexpensive and great social food.
It's a great alternative to chilli but has a smoky rather than spicy flavour. It's perfect for sharing with friends during the football and tastes even better made a day in advance. To be super authentic, serve with orange wedges, which aid digestion. Eat them at half time like the football players!
I use diced turkey thigh to make turkey feijoada which is a great cut for slow cooking. Feijoada is traditionally made with black beans which you can find in some supermarkets (tinned and dried), but just use kidney beans if you can't find them.
Turkey Feijoada:
Makes: 5 servings
Time: 20 mins prep + 40 mins cooking
Cost: £1.30 per serving
Calories: 433 per serving
Ingredients:
For the Turkey Feijoada:
2 tablespoons olive oil
1 large onion, diced
125g chorizo, chopped into 1cm cubes
500g diced turkey thigh
4 cloves garlic, crushed
2 tablespoons tomato purée
2 dried bay leaves
500ml hot chicken stock
2 x 400g tins black beans, drained (or 250g dried, prepared as on packet)
Salt & pepper to taste
To serve:
Boiled rice
Chopped spring onions and coriander (optional)
Orange wedges (optional)
Method:
Heat the oil in a large saucepan and fry the onions for around 4 minutes until soft.
Add the cubed chorizo and stir fry for a further 3-4 minutes until the onions have turned orange.
Add the turkey and the garlic and stir fry until the turkey has browned all over.
Add the tomato puree, bay leaves, stock and black beans. Give everything a good stir and bring to the boil.
Reduce the heat and simmer gently, uncovered, for around 45 minutes stirring occasionally until the liquid has reduced and everything has turned into a thick, dark orange-red coloured stew.
Serve the turkey feijoada with boiled rice topped with chopped spring onions and fresh coriander if desired. To be authentically Brazilian, serve along with orange wedges which are said to aid the digestion of the dish
