Brazilian Meat Stew with Beans
Nutritional values
(Percentage of daily recommendation)
| Calorie | 654 cal. | (31 %) | ||
| Protein | 30 g | (31 %) | ||
| Fat | 56 g | (48 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.4 g | (11 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 8.4 mg | (70 %) | ||
| Vitamin K | 58.3 μg | (97 %) | ||
| Vitamin B₁ | 1.3 mg | (130 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 14 mg | (117 %) | ||
| Vitamin B₆ | 1 mg | (71 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 86 mg | (91 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 94 mg | (9 %) | ||
| Magnesium | 68 mg | (23 %) | ||
| Iron | 3.3 mg | (22 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 4.7 mg | (59 %) | ||
| Saturated fatty acids | 20 g | |||
| Uric acid | 210 mg | |||
| Cholesterol | 108 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 400 grams black Beans
- 100 grams Smoked pork chop
- 100 grams Bacon (smoked, marbled)
- 100 grams Sausage
- 100 grams Pork (Ears, feet, cheeks)
- 250 grams Pork (diced)
- 3 garlic cloves
- 3 Tbsps White vinegar
- vegetable oil
- salt
- freshly ground peppers
- 2 onions
- 2 bay leaves
- 3 peppercorns
- 1 tsp Cumin
- 1 Red Bell pepper
- 2 Tbsps parsley
Preparation steps
Soak beans overnight in plenty of water (about 1-1,5 liter) (approximately 4-6- cups).
Rinse meat, pat dry and cut with bacon and sausage into bite-sized pieces. Peel garlic, chop finely and mix with vinegar and 2 tablespoons of oil. Season with salt and pepper. Marinate meat in the mixture, covered, overnight.
Next day, peel onions and cut into thin rings. Heat 2 tablespoons of oil in a saucepan and saute onions until soft. Add beans with soaking water and simmer for about 60 minutes on low heat.
In another pot, heat 2 tablespoons of oil. Remove meat from marinade and brown meat, few pieces at a time. Add meat and spices to the bean pan and simmer for about 1 hour at medium heat.
Rinse bell pepper, halve and remove seeds and ribs, cut into very thin strips. 20 minutes before the end of cooking, add peppers and parsley to the stew. If necessary, add more water.
Season stew to taste and serve with orange slices.
