Brazilian 90 min

Brazilian Feijoada

Name: Brazilian Feijoada
Total time: 90 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 2 cups dried black beans, soaked overnight; 1 lb smoked pork ribs or bacon; 1/2 lb pork sausage (linguiça), sliced; 1 large onion, diced; 6 cloves garlic, minced; 3 bay leaves; 2 tbsp vegetable oil; Salt and pepper to taste; Orange slices for serving; Cooked white rice; Farofa (toasted cassava flour) for garnish; Sautéed collard greens

BeansStewBrazilian

Ingredientsfor 2

520

Cal

36g

Protein

42g

Carbs

24g

Fat

12 cups dried black beans, soaked overnight
21 lb smoked pork ribs or bacon
31/2 lb pork sausage (linguiça), sliced
41 large onion, diced
56 cloves garlic, minced
63 bay leaves
72 tbsp vegetable oil
8Salt and pepper to taste
9Orange slices for serving
10Cooked white rice
11Farofa (toasted cassava flour) for garnish
12Sautéed collard greens

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Instructions

1
Drain soaked beans. Place in a large pot with smoked pork ribs, bay leaves, and 6 cups water. Bring to a boil, then simmer for 1 hour until beans are tender.
2
In a separate pan, heat oil. Brown sliced sausage until crispy. Remove. Add onion and cook until golden, 6 minutes. Add garlic, cook 1 minute.
3
Scoop out 1 cup of cooked beans and mash them. Stir the mashed beans and the onion-garlic mixture back into the pot for thickness.
4
Add the browned sausage. Simmer everything together for 20 more minutes until thick and rich.
5
Remove the pork ribs, shred the meat off the bones, and return meat to the pot. Discard bay leaves.
6
Season with salt and pepper. The stew should be thick, dark, and intensely savory.
7
Serve in bowls over white rice with farofa sprinkled on top, sautéed collard greens, and fresh orange slices on the side.