NUTRITION

SERVINGS

INGREDIENTS

3 oz Pork ribs

1.5 oz Pork ear

1.5 oz Smoked ham

0.75 cup Red kidney beans

0.25 cup White rice

1 cup Kale

0.5 cup Tomato

0.5 cup Carrot

0.25 cup Onion

1 clove Garlic

0.25 tbsp Olive oil

1 whole Bay leaf

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Paprika

PREPARATION

• 1

  Sauté the onion, garlic, and carrot in olive oil in a large pot until aromatic and softened.

• 2

  Add the pork ribs, pork ear, and ham to the pot, searing the meat until lightly browned on all sides.

• 3

  Stir in the diced tomatoes, paprika, and bay leaf, then add enough water to cover the ingredients and simmer for 50 minutes until the meat is tender.

• 4

  While the stew simmers, cook the white rice in a separate pot with water and a pinch of salt until the liquid is fully absorbed and the rice is fluffy.

• 5

  Add the red kidney beans and shredded kale to the stew, simmering for an additional 10 minutes until the kale is tender and the flavors are melded.

• 6

  Season the feijoada with sea salt and black pepper, then serve the warm stew alongside the white rice.