Brazilian Black Bean Feijoada

A simplified version of Brazil’s national dish - a rich, smoky black bean stew with pork and sausage, served with rice, greens, and orange slices.

Servings: 2 | Prep: 15 min | Cook: 60 min | Calories: 520 per serving

Ingredients

Black Bean Stew

• 1 can (400g) black beans, drained and rinsed
• 300 kålpølser or other smoked sausage, sliced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 bay leaves
• 1 tsp ground cumin
• ½ tsp smoked paprika
• Zest of ½ orange
• 400ml chicken or vegetable stock
• Salt and pepper to taste

To Serve

• 2 dl white rice (cooked)
• 200g kale or collard greens, stems removed and chopped
• 1 tbsp olive oil
• 1 clove garlic, minced
• 1 orange, cut into wedges
• Chili flakes (optional)

Instructions

1. Cook sausage: In the same pot, add chorizo slices and cook 2-3 minutes until slightly crispy. Remove and set aside with pork.

Juicy pork chops with a sweet-savory honey glaze, served alongside caramelized roasted parsnips and apples. A cozy winter dinner that celebrates Danish seasonal produce.

Ingredients

For the Roasted Vegetables

• 400g parsnips, peeled and cut into batons
• 2 medium apples, cored and cut into wedges
• 2 tbsp olive oil
• 1 tbsp honey
• 1 tsp fresh thyme leaves (or 1/2 tsp dried)
• Salt and pepper

For the Pork

• 2 pork chops (~200g each), bone-in or boneless
• Salt and pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 2 tbsp honey
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar or white wine vinegar
• 2 cloves garlic, minced
• Fresh thyme

To Serve

• Fresh parsley
• Sautéed kale or green salad

Instructions

1. Roast the vegetables: Preheat oven to 200°C. Toss parsnips with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 15 minutes. Add apple wedges, drizzle with honey, and toss. Roast another 15 minutes until everything is caramelized and tender.