Feijoada

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Prepare the Beans

• 70g Dry Black Beans

If using dried black beans, rinse them and soak them in water for at least 4 hours or overnight. Drain before using.

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Cook the Beans

(If using dried beans) In a pot, add the soaked black beans and enough water to thoroughly cover. Bring to a boil, then reduce the heat and let it simmer for about 1-1.5 hours until the beans are tender, making sure you are adding water if the pot runs dry as the beans absorb more. Drain and set aside.

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Prepare the Feijoada

• 1 tsp Olive Oil
• 1/2 Small Onion
• 1 Garlic Clove
• 100g Pork Tenderloin
• 2 Roma Tomato
• 1/2 Medium Carrot
• 1/2 tsp Ground Cumin
• 1/2 tsp Paprika
• 1 Bay Leaf

In a pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute until fragrant. Add the diced pork tenderloin and season with salt and pepper to taste. Cook until the meat is browned on all sides. Stir in the chopped tomato, diced carrot, ground cumin, paprika, bay leaf, salt, and pepper. Cook for about 5 minutes until the tomato starts to break down. Add the cooked (or canned) black beans to the pot. Stir to combine.

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Simmer the Feijoada

Add enough water to cover the mixture (about 200-300ml if needed). Bring to a boil, then reduce the heat and let it simmer for about 30 minutes, or until the flavors meld together and the stew thickens.

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Finish and Serve

Adjust the seasoning with salt and pepper as needed. Remove the bay leaf. Garnish with fresh cilantro before serving if desired as well as an optional cup of cooked rice for extra carbohydrated if needed.