The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Feijoada-style Pork Stew with Steamed Greens
Take inspiration from Brazil’s national dish – but make yours with free-range British diced pork. Add zing with sliced chilli, fresh orange slices and a dash of South American-style spice mix. A tin of fibre-rich black beans adds even more goodness. Don't leave out the side of verdant steamed greens for a vitamin boost.
Prep in 10
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 100g kale
- 1 pepper
- 1 tbsp tempero baiano style blend (Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
- 300g free-range diced pork
- 1 onion
- 1 tbsp sun-dried tomato paste (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 1 tbsp red wine vinegar
- 2 garlic clove
- 1 orange
- 1 chilli
- 1 chicken stock cube (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 15g coconut 'bacon' (Nuts, Soya) (Coconut flakes, Tamari (filtered water, soybeans, sea salt), Evaporated coconut nectar, Cumin, Sweet Spanish paprika, Thyme, High-oleic sunflower oil, Himalayan pink salt, Natural wood smoke)
Nutritional Information
Calories: 496
Protein: 45g
Carbs: 30g
Fat: 22g
Ingredients
- 1 chilli (use half)
- 1 x 150g free-range diced pork
- 240g black beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten) (black beans, water)
- 1 chicken stock cube (use a quarter) (Celery) (sea salt, potato starch*, sustainable palm oil* , sugar*, chicken fat* 3.5%, yeast extract, natural flavour, chicken meat* 1%, herbs & spices* (turmeric*, black pepper*, parsley*, rosemary*), onion powder*. * Organic ingredient)
- 0g coconut 'bacon' (Nuts, Soya) (Coconut flakes, Tamari (filtered water, soybeans, sea salt), Evaporated coconut nectar, Cumin, Sweet Spanish paprika, Thyme, High-oleic sunflower oil, Himalayan pink salt, Natural wood smoke)
- 2 garlic clove
- 1 pepper (use half)
- 1 tbsp tempero baiano style blend (use half) (Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
- 100g kale (use half)
- 1 tbsp sun-dried tomato paste (use half) (Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
- 1 tbsp red wine vinegar (use half)
- 1 onion (use half)
- 1 orange (use half)
Nutritional Information
Calories: 491
Protein: 45g
Carbs: 30g
Fat: 21g
Feijoada-style Pork Stew with Steamed Greens
Take inspiration from Brazil’s national dish – but make yours with free-range British diced pork. Add zing with sliced chilli, fresh orange slices and a dash of South American-style spice mix. A tin of fibre-rich black beans adds even more goodness. Don't leave out the side of verdant steamed greens for a vitamin boost.
Getting hungry?
Find 56 recipes a week just like this one at Mindful Chef, that are all:
Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
- Finely dice the onion. Dice the pepper into 2cm squares. Finely slice the garlic. Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and pepper and cook for 6-8 mins, stirring occasionally, until softened. Season with sea salt. Add the garlic and cook for another 2 mins.
- Drain and rinse the beans, then add to the pan with the sundried tomato paste, spice mix and vinegar. Cook for 1 min, then add the pork and 150ml hot water (75ml for 1 person). Crumble in half the stock cube and stir. Bring to a boil then simmer for 10-15 mins, until the liquid thickens slightly and the pork is cooked.
- Thinly slice the chilli (remove the seeds for less heat). Top and tail the orange, then use a small knife to peel and remove all the pith. Thinly slice into rounds and set aside for garnish.
- Heat a medium frying pan on high heat. Add the kale and 50ml water (25ml for 1 person) and steam for 2-3 mins, until wilted. Season with a pinch of sea salt. Remove from the heat and drain if necessary.
- Serve the stew with the steamed greens on the side. Garnish with the chilli (to taste), coconut bacon and orange rounds.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.