A light take on the Brazilian national dish: kidney beans stewed dark with lean beef, garlic and onion, served with rice and fresh orange — the traditional companion that cuts the richness. All the soul, a fraction of the fat.
15 minPrep
50 minCook
1h 5mTotal
4Serves
Feijoada Leve (Brazilian Bean Stew)
by · Medium
Omnivore
High protein
High fibre
Low fat
Low sugars
Free from every allergen we track.
A light take on the Brazilian national dish: kidney beans stewed dark with lean beef, garlic and onion, served with rice and fresh orange — the traditional companion that cuts the richness. All the soul, a fraction of the fat.
15 minPrep
50 minCook
1h 5mTotal
4Serves
Nutrition
Per serving · 0.5 kg
510kcal2146 kJ
Protein37.4 g75%
Carbohydrate77.2 g30%
Net carbs †60.5 g
Sugars7.4 g8%
Fibre16.8 g
Fat8.83 g13%
Saturates1.81 g9%
Salt †0.99 g17%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.
Before you start
You'll need
cutting board
Dutch oven
santoku knife
saucepan
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
0.5 g
Bay leaf
400 g
Beef rump, rawcubed
1 pinch
Common salt/table salt
1 pinch
Parsley leaf raw
3 piece
Garlic raw≈ 15 g
20 ml
Olive oil
480 g
Kidney bean mature, canned, drained
1 pinch
Pepper black, dried
200 g
Orange raw1 orange, to serve
400 ml
Drinking water
1 piece
Onion raw≈ 110 g
200 g
Rice parboiled, raw
Instructions
1
Cube the beef and dice the onion and garlic on a cutting board with a santoku knife. Brown the beef in the olive oil in a Dutch oven over high heat, about 5 minutes.
2
Add onion and garlic, soften 3 minutes, then add the kidney beans, water, salt and black pepper. Cover and stew on low for 40 minutes, mashing some beans against the pot with a wooden spoon so the stew darkens and thickens. Add the bay leaves and remove them before serving.
3
Meanwhile cook the rice in a saucepan and slice the orange into wedges.
4
Serve the feijoada over the rice with the orange wedges alongside and parsley on top.
Before you start
You'll need
cutting board
Dutch oven
santoku knife
saucepan
wooden spoon
Ingredients
Quantities scale automatically · metric units (change in profile)
0.5 g
Bay leaf
400 g
Beef rump, rawcubed
1 pinch
Common salt/table salt
1 pinch
Parsley leaf raw
3 piece
Garlic raw≈ 15 g
20 ml
Olive oil
480 g
Kidney bean mature, canned, drained
1 pinch
Pepper black, dried
200 g
Orange raw1 orange, to serve
400 ml
Drinking water
1 piece
Onion raw≈ 110 g
200 g
Rice parboiled, raw
Instructions
1
Cube the beef and dice the onion and garlic on a cutting board with a santoku knife. Brown the beef in the olive oil in a Dutch oven over high heat, about 5 minutes.
2
Add onion and garlic, soften 3 minutes, then add the kidney beans, water, salt and black pepper. Cover and stew on low for 40 minutes, mashing some beans against the pot with a wooden spoon so the stew darkens and thickens. Add the bay leaves and remove them before serving.
3
Meanwhile cook the rice in a saucepan and slice the orange into wedges.
4
Serve the feijoada over the rice with the orange wedges alongside and parsley on top.
Nutrition
Per serving · 0.5 kg
510kcal2146 kJ
Protein37.4 g75%
Carbohydrate77.2 g30%
Net carbs †60.5 g
Sugars7.4 g8%
Fibre16.8 g
Fat8.83 g13%
Saturates1.81 g9%
Salt †0.99 g17%
Calculated from 100% of ingredients. Some values are estimated or unavailable — marked below.
Estimated (partial coverage)
Low coverage
†Calculated
—No data
Amount · % of EU reference intake (RI) for an average adult (8,400 kJ / 2,000 kcal). Source: Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0 - Deutsche Nährstoffdatenbank. Karlsruhe. DOI: 10.25826/Data20251217-134202-0 For general reference only — not medical or dietary advice.