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. 
 
 Ingredients 
 
 Pork belly  400–500gm, cubed 
 Black beans in brine x3 390gm cans, drained ( substitute 1 can for Black beans in chilli sauce ) 
 Chorizo x3 sausages 
 Apple cider vinegar x4 Tbs 
 Beef stock pot 28gm with 1L of water ( or 1 litre of beef stock ) 
 Onion x1 large, diced 
 Garlic x4 large cloves, peeled flattened 
 Bay leaves x2 
 
 Dry spices 
 
 Smoked paprika x1 Tbs 
 Cumin x1 tsp 
 Coriander , ground x1 tsp 
 Chilli x1 tsp ( ancho, chipotle ) 
 Salt and pepper to season 
 Flour x1 Tbs ( enough to lightly coat the pork belly ) 
 
 To serve 
 
 Parsley fresh 1/2 cup 
 Coriander fresh 1/2 cup 
 
 Preparation 
 
 Coat pork belly with dry spices and flour , season with salt and pepper and set aside. 
 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. 
 Heat oil in large pan and sear pork belly . 
 Add pork belly and black beans to slow cooker. 
 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. 
 Just before serving, remove the chorizo , slice and return. Add parsley and coriander , season to taste. 
 Serve with rice 
 
 
 Serves 4–6