brazilian

Feijoada Inspired Black Bean and Pork Belly Bowl

This simmered dish pairs dried black beans with pork belly, diced, yellow onion, diced and garlic, minced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

27 g Protein

40 g Carbohydrates

45 g Fat

12 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

104g dried black beans 137 kcal
104g pork belly, diced 395 kcal
78g yellow onion, diced 31 kcal
10g garlic, minced 15 kcal
6g olive oil 53 kcal
13g apple cider vinegar 2 kcal
1g bay leaf 3 kcal
1g smoked paprika 3 kcal
1g black pepper 3 kcal
3g salt 0 kcal

Cooking instructions

dried black beansbay leaf
Rinse the black beans. In a small pot, combine beans, bay leaf, and 2 cups water. Bring to a boil, reduce to a simmer, and cook until tender, about 60-75 minutes, adding water as needed.
dried black beanspork bellyolive oil
While beans cook, heat olive oil in a skillet over medium heat. Add diced pork belly and cook until browned and some fat renders, 8-10 minutes.
yellow oniongarlicsmoked paprikablack pepper
Add onion and garlic to the skillet and saute until soft, 3-4 minutes. Stir in smoked paprika and black pepper.
dried black beansapple cider vinegarsalt
Add the cooked beans (with a little cooking liquid) to the skillet. Simmer 8-10 minutes to thicken, then stir in vinegar and salt to taste.
dried black beanspork belly
Serve hot as a bowl, spooning the thick beans and pork over any remaining broth. Rest 2 minutes before eating to let it set.