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Dominican Feijoada II

A hearty Dominican bean stew made with black beans, turkey kielbasa, onions, garlic, cumin, and red wine vinegar.

From the Recipes Wiki (Fandom) · 12 ingredients
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Why it works: Beans and cumin match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,188 recipes. Both carry linalool, which smells floral, citrus. The science ↓

Dominican Feijoada II

Time1 hour and 10 minutes

Ingredients

Directions

Soak the beans

  1. Sort and wash beans.

  2. Place beans in a large Dutch oven.

  3. Cover beans with water to 2 inches above them.

  4. Bring to a boil and cook for 2 minutes.

  5. Remove from heat.

  6. Cover and let stand for 1 hour.

  7. Drain beans and set aside.

  8. Wipe pan with a paper towel.

Cook the feijoada

  1. Heat oil in pan over medium heat.

  2. Add onion, kielbasa, and garlic; saute for 10 minutes or until onion is tender.

  3. Add cumin and saute for 1 minute.

  4. Return beans to pan.

  5. Add water and the next three ingredients; bring to a boil.

  6. Cover, reduce heat, and simmer for 1 hour and 10 minutes or until beans are tender.

  7. Remove bay leaf.

  8. Stir in vinegar and hot sauce.

Nutrition, whole recipe (rough)

473Calories
41 gProtein
19 gFat
35 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Black Bean1/2 cup canned (120g) drained114
Onion1 medium (110g)44
Cumin1 tsp ground (2.1g)8
Chili1 tsp (2.7g)8
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Vinegar1 tbsp (15ml) distilled3
Bay Leaf1 leaf (0.6g)2
Salt1 tsp (6g)0
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. Beans + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together1,188 recipes

    Shared aroma: linalool (floral, citrus).

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

    Shared aroma: furaneol (caramel, strawberry).

  3. Garlic + cumintop 1% of all pairs
    Smell alikestrong
    Cooked together5,082 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Clove + cumintop 4% of all pairs
    Smell alikestrong
    Cooked together1,306 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  5. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Dried black beans
Form the bulk of the dish and, once simmered, give it its creamy, tender texture.
Turkey polish kielbasa
Adds savory, smoky flavor and fat that enriches the broth as it cooks.
Onions
Soften during sauteing to build sweetness and a flavorful base for the stew.
Garlic
Contributes pungent aroma that mellows and deepens as it cooks in the oil.
Red wine vinegar
Added at the end to brighten the rich, earthy flavors with acidity.

The step that matters

Simmering until the beans are tender. Dried beans need a long, gentle simmer to soften fully. Adding acid too early can slow softening, so the vinegar is stirred in only at the end.

Swap the onion

How well each one fits the dish's main ingredients (beans, turkey, clove, garlic, cumin, pepper, red wine):

  1. Tomatofits better
  2. Capsicumfits better
  3. Spinachfits better
  4. Onionthe original

Fit is the average pairing score against beans, turkey, clove, garlic, cumin, pepper, red wine. 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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