Stewed Pork and Beans

Step 1

Cook enough rice to have 2½ cups of cooked rice. 1 cup of dry rice will yield about 2-3 cups of cooked rice depending on what kind you use.

Step 2

Cut your onion into a small dice and sauté in oil over medium high heat until it has begun to develop color and soften.

Step 3

While the onion is cooking you can cut your pork and ham into a large dice. Cut the sausage into rings on a bias.

Step 4

Once the onions have developed color, add in the pork ribeye and allow to develop color on all sides, then add in the ham and sausage and do the same.

Step 5

Pour in the chicken broth, water, and black beans. Reduce the heat to low, cover with a lid and allow to cook for 15-20 minutes.

Step 6

After the 20 minutes if your mixture is still quite liquidy, you can remove the lid and boil off some of the water to thicken it or you can make a cornstarch slurry by mixing equal parts of cornstarch and cold water. Stir that into the mixture to thicken.

Step 7

Season with salt and pepper to taste.

Step 8

The Brazilian dish Feijoada is traditionally served with a collard green like vegetable. Many of you know that I despise leafy greens. Collard greens are no different. I put them in this recipe for variation from my normal vegetables I use and for tradition. If you don't like collard greens, swap them out for anything else.

Step 9

If you're using frozen collard greens, thaw them out in the microwave according to the packaging. Drain as much of the water away as possible.

Step 10

In a pan over medium heat, add some oil and sauté the collard greens. Cook for a few minutes and season with salt, pepper, and garlic powder.

Step 11

This recipe makes 5 servings. Divide your ingredients evenly between the 5 containers. Each dish gets ½ cup of rice.