Easy Brazilian Feijoada with Orange and Tomato Salsa
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
45 mins
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Total Time
1 hr
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Servings
6 people
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Calories
736 kcal
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Course
Main Course
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Cuisine
Brazilian
Easy Brazilian Feijoada with Orange and Tomato Salsa
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This Easy Brazilian Feijoada is packed with wonderful Brazilian flavours, but takes much less time and effort than the classic version, and is served with a simple and refreshing Orange and Tomato Salsa – a nod to the more traditional accompaniment of orange slices. (Serves 4-6, depending on appetite.)
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Ingredients
For the Easy Brazilian Feijoada
- 2 tablespoons olive oil
- 400 g pork belly cut into 1cm (½inch) wide pieces, good-quality
- 1½ red onions diced
- 3 garlic diced, divided, cloves
- 200 g smoked chorizo chopped into 1cm (½inch) chunks (unsmoked chorizo will be fine too)
- 3 bay leaf
- 3 teaspoons smoked paprika
- 2 x 400 g black beans drained, tins
- 1 red pepper cut into bitesize pieces
- 500 g sweet potato cut into 1cm (½inch) cubes
- 400 g canned chopped tomatoes
- ½ teaspoon salt or to taste
- 2 tablespoons cilantro fresh
For the Orange and Tomato Salsa
- ½ red onion finely diced
- 100 g plum tomatoes or similar, baby
- 1 orange diced
- lime juice of 1
- 2 tablespoons cilantro fresh
- salt
- black pepper
To serve
- brown rice or white rice
- orange optional, wedges
Instructions
- Heat a splash of olive oil in a large casserole on a medium-high heat, add the chunks of pork belly and fry for 10 minutes, or until golden.
- Turn the heat down low, add the diced red onion and put the lid on. Cook for 5 minutes until the onions are soft.
- Next add the garlic, chorizo, bay leaves and paprika and cook for a further minute with the lid off.
- Then add the beans into the pan along with the chopped pepper, sweet potato cubes and the tin of tomatoes, plus a little salt to taste. Bring to the boil, then cook on a low heat for 30 minutes, or until the meat is tender, stirring occasionally, and topping up with a little water, if needed, to stop the stew going dry.
- While the stew is cooking, make the salsa – simply combine all the ingredients and scatter with a few more coriander leaves. Set aside to allow the flavours to develop.
- Finally cook the rice according to pack instructions. Then serve everything on the table for people to help themselves. And don’t forget to open a bottle of that delicious Waitrose Brazilian Merlot!
Notes
- To reduce the fat content, use reduced fat Chorizo and/or choose a less fatty cut of pork, such as loin.
- Suitable for freezing (Feijoada only – not the salsa).
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
736kcal
(37%)
Carbohydrates
53g
(18%)
Protein
23g
(46%)
Fat
49g
(75%)
Saturated Fat
17g
(85%)
Cholesterol
69mg
(23%)
Sodium
1264mg
(53%)
Potassium
1213mg
(26%)
Fiber
15g
(60%)
Sugar
11g
(22%)
Vitamin A
13404IU
(268%)
Vitamin C
54mg
(60%)
Calcium
120mg
(12%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 736 kcal
% Daily Value*
| Calories | 736kcal | 37% |
| Carbohydrates | 53g | 18% |
| Protein | 23g | 46% |
| Fat | 49g | 75% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 69mg | 23% |
| Sodium | 1264mg | 53% |
| Potassium | 1213mg | 26% |
| Fiber | 15g | 60% |
| Sugar | 11g | 22% |
| Vitamin A | 13404IU | 268% |
| Vitamin C | 54mg | 60% |
| Calcium | 120mg | 12% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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