Brazilian Pork & Black Bean Feijoada
over Cauliflower 'Rice'
Cooking time
20 minutes
Servings
2/4
Calories
590 /serving
Turns out Brazil’s national dish is the perfect rib-sticker for Canadian fall weather. A hearty combo of ground pork and black beans, laced with wilted greens and smoky spices, covers all protein requirements and then some. Riced cauliflower covers the bottom of the plates, sans carbs.
We will send you:
- 250g Canadian-raised lean ground pork
- 2 Garlic cloves
- 200g Cauliflower ‘rice’ (chopped cauliflower)
- 120g Baby greens (baby spinach or kale)
- 540ml Black beans (canned)
- 30ml Vegetable demi-glace
- 30ml Tomato paste
- 8g Smoky Mexican Moments spices (smoked paprika, cumin, garlic flakes, coriander, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Sulphites
You will need:
Large pan
Microwave
Oil
Salt & pepper (S&P)
Strainer
Total Fat
22 g
Saturated Fat
6 g
Sodium
620 mg
Total Carb
62 g
Sugars
4 g
Protein
45 g
Fibre
26 g
Preparation
Mise en place
- Mince the garlic.
- Drain and rinse the black beans.
Start the feijoada
- In a large pan, heat a generous drizzle of oil on medium-high.
- Add the pork and garlic; season with the spices and S&P.
- Cook, breaking up the meat, 2 to 3 min., until lightly browned.
Finish the feijoada
- To the pan, add the black beans, spinach, tomato paste, demi-glace, ¾ cup water (double for 4 portions) and S&P.
- Simmer, 3 to 5 min., until slightly thickened and the pork* is cooked through.
Cook the cauliflower rice
- Meanwhile, in a medium bowl, add the cauliflower rice.
- Cover tightly with plastic wrap.
- Microwave, 5 to 7 min., until softened.
- Add a drizzle of oil and S&P; stir well.
Plate your dish
- Divide the cauliflower rice and feijoada between your plates. Bon appétit!
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*Health Canada recommends cooking ground pork to a minimum internal temperature of 71°C.
