Feijoada – black bean stew, with pork and chorizo

This version of a traditional Brazilian black bean and pork stew, uses a little extra dry spices to compensate for the lack of smoked and more intensely flavoured meats.

fijarda.png

Ingredients

Dry spices

To serve

Preparation

  1. Coat pork belly with dry spices and flour, season with salt and pepper and set aside.
  2. Add the onion, garlic, bay leaves, chorizo, beef stock pot, apple cider vinegar and water to slow cooker. Set slow cooker on low for 6hrs.
  3. Heat oil in large pan and sear pork belly.
  4. Add pork belly and black beans to slow cooker.
  5. If the stew is is too thin at the end of 6 hours, remove the meat and bean and use a high heat to reduce the liquor.
  6. Just before serving, remove the chorizo, slice and return. Add parsley and coriander, season to taste.
  7. Serve with rice

Serves 4–6


Revision #30
Created 29 September 2019 21:14:02 by Chester Whitwell
Updated 22 March 2020 08:25:30 by Chester Whitwell