Dinner

Black Bean and Meat Stew (Feijoada)

Name: Black Bean and Meat Stew (Feijoada)
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Ingredients: 250g black beans; 100g bacon; 500g pork back ribs; 3 chorizo sausages; 500g pork shoulder; 3 onions, chopped; 4 cloves garlic, chopped; 1 pinch chilli flakes; oil, drizzle; 2 bay leaves; salt, to taste; black pepper, to taste; white wine vinegar, as needed; water, about 650ml; rice, to serve; parsley or coriander, a sprinkle, to serve; hot pepper sauce, to serve; oranges, sliced, to serve

A hearty Brazilian-style black bean stew with bacon, pork ribs, chorizo, and tender pork shoulder.

2 hr 25 min
850 kcal
Stew

Mellowpan tip: Makes 6 servings. Plan the extras as tomorrow’s lunch.

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Ingredients

For 6 servings

Steps

Step 1:
Heat a large heavy-based saucepan with a fitted lid.
Step 2:
Add the bacon and fry until crisp.
Step 3:
Remove the bacon, keeping the oil in the pan.
Step 4:
Sear the ribs, chorizo sausages, and pork shoulder in batches.
Step 5:
Season each batch with salt and pepper.
Step 6:
Remove the meat and set aside.
Step 7:
Add the onion, garlic, and chilli flakes to the pan.
Step 8:
Add a little more oil if needed.
Step 9:
Season with salt and pepper and fry for 8 minutes, or until soft.
8 min
Step 10:
Return the meat to the pan with the bay leaves, white wine vinegar, and drained black beans.
Step 11:
Add just enough water to cover, about 650ml.
Step 12:
Bring to a boil, reduce the heat to a low simmer, cover, and cook for 2 hours, or until the beans are soft and the meat is tender.
2 h
Step 13:
If there is too much liquid, remove the lid during the last hour of cooking.
Step 14:
Alternatively, cook in a slow cooker on the short method for 4 hours, use a pressure cooker in batches for 30 minutes each, or cook in the oven for 3–4 hours at 160C/140C fan/gas 3.
3–4 h
Step 15:
Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce, and orange slices.