brazilian

Pork and Bean Tutu with Sauteed Kale

This simmered dish pairs ground pork with cooked pinto beans, drained, kale, thinly sliced and cassava flour. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

48 g Protein

61 g Carbohydrates

25 g Fat

15 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

106g ground pork (85% lean) 257 kcal
156g cooked pinto beans, drained 198 kcal
18g cassava flour 66 kcal
64g kale, thinly sliced 31 kcal
42g onion, diced 17 kcal
4g garlic, minced 6 kcal
8g olive oil 71 kcal
42g water 0 kcal
1g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

oniongarlicolive oil
Heat olive oil in a small skillet over medium heat. Saute onion 2-3 minutes, then add garlic and cook 30 seconds.
ground pork (85% lean)saltblack pepper
Add ground pork, season with salt and black pepper, and cook 6-8 minutes until browned and cooked through.
cooked pinto beanswater
Stir in cooked pinto beans and a splash of water; mash about half the beans with a spoon to create a thick base.
cassava flour
Sprinkle in cassava flour gradually while stirring until the mixture becomes a soft, spoonable paste; simmer 2 minutes to remove raw flour taste.
kalesalt
In a second pan, quickly saute kale with a pinch of salt for 1-2 minutes until bright green and wilted.
cooked pinto beanskale
Serve the bean tutu topped with kale.