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Dominican Feijoada I

A hearty Dominican stew of black beans, ham, pork, sausage, tomatoes, onion, garlic, and spices.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Dominican Feijoada I

Oven350°F

Ingredients

Directions

Prepare

  1. Soak beans overnight; drain.

  2. Preheat oven to 350°F.

Cook

  1. Combine all ingredients in Dutch oven.

  2. Bring to boil, uncovered, on stove top.

  3. Cover and transfer to oven.

  4. Bake 90 minutes.

  5. Remove cover and bake another 30 minutes.

Chill and reheat

  1. Cool overnight in refrigerator.

  2. Remove fat and reheat.

Nutrition, whole recipe (rough)

583Calories
40 gProtein
16 gFat
74 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Pork100g cooked242
Black Bean1/2 cup canned (120g) drained114
Cherry1 cup (138g)87
Orange1 medium (131g)62
Onion1 medium (110g)44
Tomato1 medium (123g)22
Chili1 tsp (2.7g)8
Garlic1 clove (3g)4
Waternot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Pepper + clovetop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Cherry tomato + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together12 recipes

    Shared aroma: acetic acid (sour, vinegar).

  4. Beans + garlictop 6% of all pairs
    Smell alikestrong
    Cooked together2,935 recipes

    Shared aroma: linalool (floral, citrus).

  5. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Black beans
Provide the main body and starch that thicken the stew as they cook down.
Ham
Adds savory, salty flavor and fat that enrich the broth during long cooking.
Pork loin
Supplies meaty texture; cubes turn tender during slow oven cooking.
Hot italian sausage
Adds spiced fat and pork flavor that colors and seasons the whole pot.
Cherry tomatoes
Add acidity and sweetness that balance the rich meats and fat.
Garlic
Contributes pungent aroma that mellows and sweetens as it cooks.

The step that matters

Remove fat and reheat. Chilling lets fat solidify on the surface, so it can be lifted off cleanly. Reheating gently keeps the meats tender and prevents the beans from breaking down.

Swap the cherry tomato

How well each one fits the dish's main ingredients (beans, ham, pork, onion, pepper, clove, garlic):

  1. Avocadofits better
  2. Limefits better
  3. Lemonfits better
  4. Cherry tomatothe original

Fit is the average pairing score against beans, ham, pork, onion, pepper, clove, garlic. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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