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 400–500gm, cubed
- Black beans in brine x3 390gm cans, drained (can 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
- 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