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 slices 400gm, cubed
- Black beans in brine x3 390gm cans (can substitute 1 can for Black beans in chilli sauce)
- Chorizo x3 sausages
- Apple cider vinegar x2 Tbs
- Beef stock pot 28gm with 1L of water (or 1 litre of beef stock)
- Onion x1 large
- Garlic x4 large cloves
- Smoked paprika x1 Tbs
- Flour x1 Tbs (enough to lightly coat the pork belly)
- Parsley fresh
- Coriander fresh
- Salt and pepper to season
Preparation
- Coat pork belly with smoked paprika and flour, season with salt and pepper and set aside.
- Add onion, garlic, chorizo, beef stock, 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, add parsley and coriander, season to taste.
- Serve with rice
Serves 4