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Feijoada (Black Bean Stew)

Name: Feijoada (Black Bean Stew)
Prep time: 20 min
Total time: 1 h 20 min
Yield: 14
Cuisine: Latin American
Ingredients: 1/2 lb bacon, chopped; 2 lb boneless pork loin, cut into 1-inch pieces; 1 lb boneless beef top sirloin steak, cut into 1-inch cubes; 1 tablespoon vegetable oil; 5 links smoked pork sausage (12 oz), cut into slices; 2 cups finely chopped white onions; 4 cloves garlic, finely chopped (1/4 cup); 4 cans (15 oz each) Progresso™ black beans, drained, rinsed; 1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained; 3 to 4 cups Progresso™ beef-flavored broth (from 32-oz carton); 1/2 teaspoon crushed red pepper flakes or ground red pepper (cayenne); 2 dried bay leaves; Cooked white rice, if desired; Chopped fresh Italian (flat-leaf) parsley, if desired

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Kitchen Tested

Prep 20 min
Total 1 hr 20 min
Servings 14

By Tablespoon Kitchens

Updated July 17, 2017

Ingredients

1/2 lb bacon, chopped
2 lb boneless pork loin, cut into 1-inch pieces
1 lb boneless beef top sirloin steak, cut into 1-inch cubes
1 tablespoon vegetable oil
5 links smoked pork sausage (12 oz), cut into slices
2 cups finely chopped white onions
4 cloves garlic, finely chopped (1/4 cup)
4 cans (15 oz each) Progresso™ black beans, drained, rinsed
1 can (14.5 oz) Muir Glen™ organic fire roasted tomatoes, undrained
3 to 4 cups Progresso™ beef-flavored broth (from 32-oz carton)
1/2 teaspoon crushed red pepper flakes or ground red pepper (cayenne)
2 dried bay leaves
Cooked white rice, if desired
Chopped fresh Italian (flat-leaf) parsley, if desired

Steps

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.

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

Nutrition Facts

Serving Size: 1 Serving

Calories: 380

Calories from Fat: 190

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;