Did you know that besides being delicious, black beans are a key food to optimize health? They support your digestive system, lower the risk of chronic diseases such as type 2 diabetes, cancer and many types of cardiovascular disease and besides being filled with fiber that promotes the growth of beneficial gut bacteria, the bean’s surface is filled with phytonutrients! Beans are a very important dish in Brazil! One of my favorite traditional Brazilian dishes is Brazilian feijoada, a soothing, comforting and delicious stew of black beans and pork, and it can be served with refried collard greens, sliced oranges, and a side of colorful salad! I created a delicious healthy version of this awesome dish, and I also gave an alternative option for vegetarians!
- 5 cups of dried organic black beans, picked over, rinsed and soaked or sprouted
- 1 medium red onion chopped into cubes
- 1 head of cloves minced
- 1 bay leaf
- ½ teaspoon organic freshly ground black pepper
- 1 teaspoon of dried oregano
- Bunch organic fresh cilantro chopped
- 5 organic fresh green onions chopped
- Around 1.46 lbs. organic fresh pork tenderloin chopped
- 1 tablespoon of coconut oil.
- Water to cook the beans
- PS: For a vegetarian version, use 1 large dried coconut filleted, 3 celery stalks chopped, 2 diced red potatoes, 1 tsp. ground cumin, 1 tbsp. chili pepper instead of meat.
- Place the beans in a large bowl, add cold water to cover them by 3 inches and soak overnight (or for at least 8 hours).
- Add coconut oil, garlic, onions, salt, pepper and pork tenderloin chops to the pressure cooker over a medium heat, and fry pork chops mixing it constantly (for about 5 minutes)
- Then, add the beans, the rest of the seasoning and water to cover by 5 inches.
- Close pressure cooker and let it do its magic!
- The beans will be ready and tender in around 40 minutes.
- Remove the bay leaf and serve.
