Brazilian Feijoada for Two

Ingredients

• 4 oz smoked sausage, sliced
• 6 oz pork shoulder, cut into small cubes
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• 1 can black beans, drained and rinsed
• 1 1/2 cups low-sodium chicken broth
• 1 bay leaf
• 1 cup cooked white rice
• 2 cups thinly sliced collard greens
• 1 orange, cut into wedges
• 1 tbsp red wine vinegar
• Kosher salt and black pepper

Steps

1. Brown sausage and pork in olive oil in a saucepan. Transfer sausage to a plate once browned, leaving the fat in the pan.
2. Cook onion and garlic until soft, then add paprika, beans, broth, bay leaf, pork and sausage.
3. Simmer uncovered until pork is tender and reaches 145°F and the beans are saucy, about 45 minutes. Add a splash of water if the pot dries out.
4. Sauté collards in a separate skillet with a pinch of salt and 1 tablespoon water until tender; finish with red wine vinegar.
5. Discard bay leaf and serve feijoada over rice with collards and orange wedges for squeezing over the stew.

Allergen note: Contains no major allergens as written; check sausage and broth for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.