Lean Black Bean Pork Stew — Feijoada
Around 35% fewer calories and significantly lower saturated fat, lean pork tenderloin and turkey sausage replacing fatty pork belly, trotters, and chouriço with surface fat skimmed thoroughly, with the authentic deep black bean richness, orange, and bay of the classic Brazilian national dish.
Brazilian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 250g pork tenderloin into large chunks. Slice 150g smoked turkey sausage. Finely dice 1 large onion, mince 3 garlic cloves. Drain and rinse 1 × 400g can black beans. Juice and zest 1 orange. Measure 250ml chicken stock, gather bay leaf, cumin, smoked paprika, salt, pepper.
Sear
Heat 0.5 tbsp olive oil in a medium heavy casserole over medium-high heat. Brown pork tenderloin chunks in 1–2 batches, 2–3 minutes per batch, until deeply browned. Set aside on a plate.
Saute
In the same pot, cook diced onion over medium heat 6–7 minutes until golden. Add minced garlic, cook 1 minute until fragrant. Stir in cumin, smoked paprika, and bay leaf for 1 minute until bloomed.
Build 1
Add sliced turkey sausage to the pot, stir for 2 minutes until heated through. Add black beans, chicken stock, orange juice and zest, and return pork to the pot. Stir to combine and bring to a simmer.
Braise
Cover pot and braise over low heat 45–50 minutes, stirring occasionally, until pork is very tender and stew has thickened. Skim any surface fat, remove bay leaf, adjust seasoning with salt and pepper.
Skim and plate
Finish skimming any remaining surface fat from the braised feijoada. Serve over steamed rice with sautéed kale and orange slices alongside, scattered with fresh flat-leaf parsley.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.