Feijoada-style Pork Stew with Steamed Greens

Serving size

1 person 2 people 4 people

Ingredients

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)
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)
1 chilli
1 orange
2 garlic clove
1 tbsp red wine vinegar
240g black beans (Wheat, Mustard, Soya, Cereals Containing Gluten)

(black beans, water)
1 tbsp sun-dried tomato paste

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
1 onion
300g free-range diced pork
1 tbsp tempero baiano style blend

(Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
1 pepper
100g kale

Allergens

Contains: Nuts, Soya

May Contain: Celery, Wheat, Mustard, Soya, Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	85Kcal	496Kcal
	357kJ	2073kJ
Fat	3.7g	22g
of which saturates	1.2g	7.1g
Carbohydrates	5g	30g
of which sugars	2.2g	13g
Protein	7.8g	45g
Salt	0.5g	2.9g
Fibre	2.1g	12g

Ingredients

1 orange (use half)
1 onion (use half)
1 tbsp red wine vinegar (use half)
1 tbsp sun-dried tomato paste (use half)

(Tomato Puree, Sundried Tomatoes, Rapeseed Oil, Water, Pine Kernels, Salt)
100g kale (use half)
1 tbsp tempero baiano style blend (use half)

(Parsley, Oregano, Basil, Paprika, Chilli, Black Pepper, Turmeric, Vegetable Oil (rapeseed oil),)
1 pepper (use half)
2 garlic clove
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)
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)
240g black beans (use half) (Wheat, Mustard, Soya, Cereals Containing Gluten)

(black beans, water)
1 x 150g free-range diced pork
1 chilli (use half)

Allergens

Contains: Nuts, Soya

May Contain: Celery, Wheat, Mustard, Soya, Cereals Containing Gluten

Nutritional Information

Typical values	per 100g	per portion
Energy	84Kcal	491Kcal
	353kJ	2056kJ
Fat	3.6g	21g
of which saturates	1.2g	6.8g
Carbohydrates	5g	30g
of which sugars	2.2g	13g
Protein	7.8g	45g
Salt	0.31g	1.8g
Fibre	2.1g	12g

Back

Prep in 10 High protein 1/3 daily fibre 4 of 5 a day Low sat fat

Feijoada-style Pork Stew with Steamed Greens

Prep time: 0 mins

Total time: 35 mins

Cuisine: South American

Food group: Pork

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.

Cooking Instructions

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.

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.