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image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time180 min
image showing recipe preparationPortionselementPortions7
image showing recipe preparationFromelementFromLatin America


  • 120 g dry black beans
  • 400 g pork tenderloin
  • 2 tablespoons olive oil
  • 1 onion
  • 1 clove of garlic
  • 30 g beef jerky
  • 350 ml water
  • 1 dry bay leaf
  • 30 g Portuguese chorizo
  • Pepper


  • Soak the beans in cold water overnight.
  • Cut the meat into cubes.
  • In a casserole dish, brown the meat in a tablespoon of oil. Season with pepper. Set aside on a plate.
  • Peel and chop the onion and garlic.
  • In the same casserole dish, brown half of the onions and garlic. Put the meat back in. Add beans, beef jerky, water and bay leaf. Bring to the boil and simmer over low heat for 2 hours.
  • Add the chorizo and continue cooking for 30 minutes.
  • Using a skimmer, remove 250 ml (1 cup) of black beans cooked in the pan.
  • In a nonstick frying pan, sauté the beans, remaining onion and garlic in a tablespoon of oil.
  • Remove from heat and crush the mixture with a fork or wooden spoon. Add this bean paste to the feijoada to thicken the sauce.
  • Serve with or without a side dish.
Energy (kcal) Total carbs (G) Sugar (G) Total fat (G) Saturated fat (G) Omega 3 5g) Fibers (G) Sodium (G)
361.3 16.3 1.9 15.4 4.4 0.1 5.2 191.3

The nutritionist's advice:

To save time, you can use canned beans. In this case, rinse the beans thoroughly as cans contain a lot of salt.