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Pork Feijoada

Pork Feijoada

with Basmati Rice

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Feijoada is a meaty version of the Brazilian staple dish of cooked black beans, feijão, using pork mince to create a beautifully rich flavour. Traditionally prepared over a low heat in a clay pot and simmered for an hour, tonight’s recipe will prove that you can create the same flavour in double aquick time. 20 minute recipes don’t get more delicious than this one!

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time20 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

250 grams

Pork Mince

1 pack(s)


1 pack(s)

Green Beans

1 bunch(es)


1 tin(s)

Black Beans

25 grams

Feijoada Paste

10 grams

Bolognese Garnish

1 pack(s)

Finely Chopped Tomatoes with Onion and Garlic

150 grams

Basmati Rice

Not included in your delivery

50 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3418 kJ
Energy (kcal)817 kcal
Fat28.0 g
of which saturates7.0 g
Carbohydrate86 g
of which sugars15.0 g
Protein48 g
Salt5.56 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Cutting board
Instructionsarrow up iconarrow up icon
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a) Bring a large saucepan of water, with a pinch of salt, to the boil for the rice. b) When boiling, add the rice and cook for 10-12 mins, then drain in a sieve and return to the pan, with the lid on, off the heat.


a) Heat a frying pan on medium-high heat. b) Add the pork mince and diced chorizo (no oil!). c) Cook until browned, 5 mins. Break the pork up with a wooden spoon as it cooks.


a) Meanwhile, trim the green beans and chop into thirds. b) Roughly chop the coriander (stalks and all). c) Drain and rinse the black beans in the sieve.


a) Lower the heat to medium. b) Once the pork has browned, add the green beans, feijoada paste and bolognese garnish to the pan. c) Stir and cook for 3 mins.


a) Add the water (see ingredients for amount), finely chopped tomatoes and black beans, stir and bring to the boil. b) Cover with a lid and simmer until thickened, 7 mins.


a) Serve the rice topped with the pork feijoada and a sprinkling of coriander.