Eosinophilic Esophagitis Friendly Brazilian Black Bean Stew
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Learn more →Ingredients
6 servings
For the stew
- 1 lb dried black beans
- 1 ½ lb pork shoulder, cut into 1 ½-inch chunks
- 1 lb smoked turkey legs (about 2 small legs)
- 3 tbsp extra virgin olive oil, divided
- 1 medium yellow onion, finely diced
- 6 cloves garlic, minced
- 2 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp ground turmeric
- ¼ tsp black pepper
- 2 bay leaves
- 1 can (14 oz) diced tomatoes
- 4 cups low-sodium chicken broth
- 2 cups water
- 1 large orange, zested and juiced (about ⅓ cup juice)
- 1 tsp salt, plus more to taste
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- 1 orange, cut into wedges (optional)
Instructions
- 1
Place the dried black beans in a large bowl, cover with cold water by at least 3 inches, and soak for 8 hours or overnight. Drain and rinse through a fine-mesh strainer before using.
- 2
Heat 2 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the pork shoulder chunks in a single layer — work in two batches if needed to avoid crowding — and sear for 3–4 minutes per side until deeply browned on at least two sides. Transfer to a plate and set aside.
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