Fructose Free 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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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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