Black bean & meat stew - feijoada

Name: Black bean & meat stew - feijoada
Yield: 6
Ingredients: 3 Onion; 4 cloves Garlic; dashes Vegetable Oil; 2 Bay Leaf; 100 g Bacon; 250 g Black Beans; pinches Chilli Flakes; 3 Chorizo; 500 g Pork Shoulder; 500 g Pork Back Ribs

Fácil

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 6 (estimated)

Nutrition facts

Protein26 %41 g
Carbs12 %19 g
Fat62 %43 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	626 kcal	189 kcal
Protein	41 g	12.3 g
Carbs	19 g	5.7 g
Fat	43 g	13 g

One serving is about 332 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty23/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Keeps 3 days in the fridgeFreezer friendlyGood for batch cooking

Rough estimate based on the type of dish; always check the food before eating it.

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Beef - Brazil

Ingredients

3 Onion (chopped)
4 cloves Garlic (Chopped)
dashes Vegetable Oil
2 Bay Leaf
100 g Bacon
250 g Black Beans
pinches Chilli Flakes
3 Chorizo
500 g Pork Shoulder
500 g Pork Back Ribs

Instructions

Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.