Feijoada (Brazilian Black Bean and Meat Stew)

Prep:

30 m

Cook:

3 h 0 m

Ready in:

3 h 30 m

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Main dish: Feijoada (Brazilian Black Bean and Meat Stew)

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Servings: 4

Dried black beans

3 cups (1/2 lb), soaked overnight, drained

Smoked bacon

3 strips, sliced

Pork ribs

1 ¼ lb

3 chorizo sausages

Pork shoulder

1 lb, large diced

Salt

to taste

Fresh ground black pepper

to taste

3 medium onions

Garlic

4 cloves, minced

Chili flakes

to taste

Extra virgin olive oil

2 tbsps

2 bay leaves

White wine vinegar - 2 tbsps

Steamed rice

for serving

Fresh parsley or cilantro, chopped

for serving

Hot sauce

for serving

Orange wedges

for serving

In a large, heavy-based saucepan, fry bacon until crisp. Remove bacon, but keep the grease. Sear ribs, sausages and pork shoulder dices in the grease in batches to let them brown properly. Season each batch with salt and pepper, set aside.
If the saucepan has no grease left, add a little olive oil. Add onions, garlic and chili flakes, season with salt and pepper. Fry for about 8 minutes until soft.
Put meat back in to the saucepan, add bay leaves, vinegar, and beans. Cover with water and bring to boil. Reduce heat and let simmer under the lid for about 2 hours or until the beans are soft. Stir occasionally. If there is too much liquid, take the lid off for the last hour of cooking. Serve with rice, chopped parsley or cilantro, hot sauce and orange wedges.
You can cook Feijoada in a slow cooker (4 hours on low) or in the oven (about 3-4 hours at 325°F/170°C/Gas Mark 3).

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