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Preparation time:
30 min
Cooking time:
180 min
For 4 people
Latin 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


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 Total carbs Sugar Total fat Saturated fat Omega 3 Fibers Sodium
361.3 Kcal 16.3 g 1.9 g 15.4 g 4.4 g 0.1 g 5.2 g 191.3 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.