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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.

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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

  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

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