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image showing recipe preparationPreparation timeelementPreparation time30 min
image showing recipe preparationCooking timeelementCooking time180 min
image showing recipe preparationPortionselementPortions7
image showing recipe preparationFromelementFromLatin America


  • 120 g dry black beans
  • 400 g pork tenderloin
  • 2 tablespoons olive oil
  • 1 onion
  • 1 clove of garlic
  • 30 g beef jerky
  • 350 ml water
  • 1 dry bay leaf
  • 30 g Portuguese chorizo
  • Pepper


  • Soak the beans in cold water overnight.
  • Cut the meat into cubes.
  • In a casserole dish, brown the meat in a tablespoon of oil. Season with pepper. Set aside on a plate.
  • Peel and chop the onion and garlic.
  • In the same casserole dish, brown half of the onions and garlic. Put the meat back in. Add beans, beef jerky, water and bay leaf. Bring to a boil and simmer over low heat for 2 hours.
  • Add the chorizo and continue cooking for 30 minutes.
  • Using a skimmer, remove 250 ml (1 cup) of black beans cooked in the pan.
  • In a non-stick frying pan, sauté the beans, remaining onion and garlic in a tablespoon of oil.
  • Remove from heat and crush the mixture with a fork or wooden spoon. Add this bean paste to the feijoada to thicken the sauce.
  • Serve with or without a side dish.
Energy (kcal) Total carbs (G) Sugar (G) Total fat (G) Saturated fat (G) Omega 3 5g) Fibers (G) Sodium (G)
361.3 16.3 1.9 15.4 4.4 0.1 5.2 191.3

The nutritionist's advice:

To save time, you can use canned beans. In this case, rinse the beans thoroughly as cans contain a lot of salt.