Brazilian Black Bean Feijoada

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

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

Spanish Chickpea & Kale Stew

Spanish Chickpea & Kale Stew

A potaje de garbanzos-inspired stew — chickpeas slow-simmered with kale, carrots, smoked paprika, and garlic. Deeply savory, warming, and satisfying.

Servings: 2 | Prep: 15 min (plus overnight soak) | Cook: 50 min | Calories: 480 per serving

Ingredients

Stew

175g dried chickpeas, soaked overnight and drained
1½ tbsp olive oil
1 medium onion, diced
1-2 carrots, peeled and diced
3 cloves garlic, sliced
70g chorizo, diced small
1 can (400g) tinned tomatoes
¾ tbsp tomato paste
1½ tsp smoked paprika
¾ tsp cumin
1-2 bay leaves
550ml water or chicken stock
1 bunch kale, stems removed, roughly chopped
Salt and pepper to taste

To Serve

Extra virgin olive oil for drizzling
Fresh flat-leaf parsley, chopped
Crusty bread

Instructions

Cook the base: Heat olive oil in a large heavy pot over medium heat. Add onion and carrots, cook for 5-6 minutes until softened. Add chorizo and cook another 3 minutes until the fat renders.