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Feijoada (Black Bean Stew)

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Prep 20 min
Total 1 hr 20 min
Servings 14

By Tablespoon Kitchens

July 17, 2017

Ingredients

1/2

lb bacon, chopped

lb boneless pork loin, cut into 1-inch pieces

lb boneless beef top sirloin steak, cut into 1-inch cubes

tablespoon vegetable oil

links smoked pork sausage (12 oz), cut into slices

cups finely chopped white onions

cloves garlic, finely chopped (1/4 cup)

cans (15 oz each) Progresso™ black beans, drained, rinsed

can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained

to 4 cups Progresso™ beef-flavored broth (from 32-oz carton)

1/2

teaspoon crushed red pepper flakes or ground red pepper (cayenne)

dried bay leaves

Cooked white rice, if desired

Chopped fresh Italian (flat-leaf) parsley, if desired

Steps

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1

In 6-quart Dutch oven, cook bacon over medium-high heat 3 to 5 minutes, stirring frequently, until crisp. Drain on paper towels; set aside.
2

Wipe excess drippings from Dutch oven. Add pork; cook 3 to 5 minutes or until edges are light brown. Remove pork; set aside. Drain any liquid from Dutch oven. Add beef; cook 2 to 4 minutes or until edges change color. Remove beef; set aside.
3

In same Dutch oven, heat oil over medium-high heat. Add sausage; cook 4 minutes, stirring occasionally. Stir in onions and garlic; cook 2 to 3 minutes.
4

Return bacon, pork, beef and sausage to Dutch oven. Stir in beans, tomatoes, broth, pepper flakes and bay leaves. Heat to boiling. Cover; simmer about 1 hour or until meats are tender.
5

Remove bay leaves. Serve stew with rice; garnish with parsley.

Expert Tips

If you have a Latin market nearby, buy dried meat. In Brazil, they also use it.
Have extra ham? Stir it in!

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 380
Calories from Fat: 190

% Daily Value

Total Fat: 21g; 32%
Saturated Fat 7g 36% Trans Fat 0g
Cholesterol: 80mg; 27%
Sodium: 920mg; 39%
Potassium: 360mg; 10%
Total Carbohydrate: 18g; 6%
Dietary Fiber 4g 17% Sugars 2g
Protein: 29g

% Daily Value*:

Vitamin A: 2%; 2%
Vitamin C: 6%; 6%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;