Black Bean Brazilian Feijoada
Cuisine: Soups And Stews
 
Ingredients
  • 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.
Instructions
  1. 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).
  2. 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)
  3. Then, add the beans, the rest of the seasoning and water to cover by 5 inches.
  4. Close pressure cooker and let it do its magic!
  5. The beans will be ready and tender in around 40 minutes.
  6. Remove the bay leaf and serve.
Nutrition Information
Serving size: 10
Recipe by Lighter Self at https://lighterself.com/black-bean-brazilian-feijoada/