4
Black bean & meat stew - feijoada
Brazil's feijoada, black beans with ribs, sausage and pork into a deep stew.
Ingredients
- Vegetable oil
- Garlic 4 clove
- Onion 3
- Bacon rashers 100 g
- Chorizo 3
- Pork shoulder 500 g
- Bay leaves 2
- Black beans 250 g
- Chilli flakes
- Pork ribs 500 g
Method
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp.
- Remove and keep the oil in the pan.
- In batches sear the ribs, sausages and pork shoulder.
- Season each batch with salt and pepper.
- Remove the meat and set aside.
- Add the onion, garlic and chilli to the pan.
- Pour in a little olive oil if it needs more.
- Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans.
- Cover with just enough water to cover, about 650ml.
- Bring to a boil and reduce the heat to a low simmer.
- Cover and cook for 2 hrs, or until the beans are soft and the meat is tender.
- If there is too much liquid in the pot take the lid off in the last hr.
- You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each.
- Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.