Stewed Pork and Beans

Name: Stewed Pork and Beans
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 14 oz smoked turkey sausage; ½ lb ham steak; ½ lb pork ribeye; 1 can black beans (15oz); 1 medium sweet onion; 1 cup chicken broth; 1 cup water; 1 tbsp oil; 1 tbsp cornstarch (if needed for thickening); Salt and pepper to taste; 2½ cups cooked rice; 14 oz frozen collard greens (fresh is fine, frozen is just easier to find); 1 tbsp oil; 1 tsp garlic powder; salt and pepper to taste

Stewed Pork and Beans made using ham, pork, sausage, and black beans. This recipe was inspired by the Brazilian dish Feijoada but I adapted it to make it a bit more meal prep friendly. The traditional dish is made using many parts of the pig and calabresa sausage which is not easy to find in the States.

PREP TIME

15 Minutes

COOK TIME

45 Minutes

Per Serving – Makes 5

548 Calories

46g C | 44g P | 21g F

How to Make Stewed Pork and Beans

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NUTRITIONAL INFO FOR THE [POST_TITLE]

The information in this table represents the estimate for the total nutrition of the recipe as it is written. If you wanted to split the recipe into more or less servings than what is originally listed you can use this table to determine the nutritional estimates. If you update the number of servings in the “Servings” field of the recipe above, the information in these tables are no longer accurate as you have updated the ingredients.

Servings

Carbs

229.8g

Protein

218.1g

Fat

105.3g

Calories

2739.3 cals

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This Post Has 4 Comments

Anthony Potts July 1, 2021 Reply

My dad lived in Brazil for a bit in his teens and feijoada is something that became a staple in our house growing up. I really like to use dried beans instead, and a pressure cooker makes this very easy to make A LOT of it in a short amount of time. Prior to using the pressure cooker, it would take 6 hours (not including soaking the beans) and now I can get it done in less than an hour. I prefer the dried beans because it gives a really nice deep purple color, where canned doesn’t get that.
1. Josh Cortis July 2, 2021 Reply
  
  🙌🙌🙌
Scott Grieve February 11, 2023 Reply

A couple of notes for that made this delish for me. I used the whole tin of black beans instead of draining, it gave the stew a thickness that was great. Just cooked it down so there was less liquid at the end.

We don’t get collard greens in Aus, so I used frozen spinach and kale, cooked them out with garlic powder but added some ground nutmeg.

Nice recipe Josh!
Josephine Pride February 27, 2023 Reply

This is so tasty, I almost forgot this was healthy. Adding this to the regular rotation.