Northeastern Brazil Feijoada (Black Bean and Smoked Meat Stew)

1. 1

   Add the beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf to a pressure cooker; add water up to the fill line.

2. 2

   Securely close the cooker and place the pressure regulator on the vent as the manufacturer directs. Cook at high pressure until the regulator rocks gently, 5 to 7 minutes. Lower the pressure to low. Continue cooking, adding water halfway if needed, until the beans are tender and the liquid is reduced to your preference, about 1 hour.

3. 3

   Turn off the heat. Let the pressure release naturally as the manufacturer directs, about 5 minutes. Unlock and remove the lid. Let the feijoada cool until ready to serve.

4. 4

   Heat the olive oil in a saucepan over medium-high heat. Sauté the remaining 1 clove garlic and the collard greens until just tender, about 2 minutes.

5. 5

   Put the cassava flour in a skillet over medium-high heat. Cook, stirring, until toasted, about 3 minutes. Stir in the butter.

6. 6

   Serve the feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

• Calories 993.28 kcal High
• Protein 28.1 g Good Source
• Carbs 191.96 g Moderate
• Total Fat 11.65 g Moderate
• Saturated Fat 3.07 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 38.01 mg Moderate
• Sodium 718.76 mg High
• Fiber 7.3 g Good Source
• Sugar 17.03 g High
• Added Sugar 0.35 g Low Source
• Calcium 451.3 mg Good Source
• Iron 6.55 mg Good Source
• Potassium 879.54 mg Moderate
• Vitamin A 127.76 mcg_rae Moderate
• Vitamin C 81.58 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Garlic 🧄
• Onions 🧅