Preparation time30 min
Cooking time180 min
- 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
- 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 a 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 non-stick 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)|
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.