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Black bean & meat stew - feijoada

Black bean & meat stew - feijoada

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(2 ratings)

Prep: 15 mins Cook: 2 hrs, 20 mins plus soaking

Easy

Serves 4
Chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses

Nutrition and extra info

Nutrition: per serving

  • kcal694
  • fat30g
  • saturates11g
  • carbs40g
  • sugars7g
  • fibre8g
  • protein61g
  • salt1.7g
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Ingredients

  • 250g dried black bean, soaked overnight, then drained
  • 100g streaky smoked bacon, cut into slices
  • 500g pork rib
  • 3 chorizo cooking sausages

    Chorizo

    chore-reeth-oh

    A coarsely textured spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 500g pork shoulder, cut into 5cm cubes

    Pork

    paw-k

    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

  • 3 onion, chopped

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, finely chopped
  • pinch of chilli flakes
  • olive oil, for cooking

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 bay leaf
  • 2 tbsp white wine vinegar

To serve

  • steamed rice, chopped parsley or coriander, hot pepper sauce and wedges of oranges

Method

  1. Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.

  2. Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.

  3. Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.

  4. Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.

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Comments, questions and tips

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Comments (4)

Cosennet's picture
5

This was really good served over rice. Like the previous reviewer, I was concerned it would be rather a pigfest, but the flavours mellowed and the orange at finish made it sing. And dead easy - put it in the crockpot after browning then meat, and let it cook all day. I like to think this is what the Argentinian vaqueros chow down on after a long day!

joanna1972's picture
5

This was wonderful, didn't change a thing, and have the ingredients in the fridge to do it again thins week ! I was a tad worried it my be too fatty with all that pork...but really it was yummy. Don't skip the orange on top....we squeezed it and it really made the dish! As for feeding four...seriously think 6-8, which makes it such a value meal!

deedeeandme's picture

Went down well with my Portuguese hubby who often eats this dish when he visits Brazil. Reduced the meat quantities slightly and doubled up on the black beans. It was enough to feed 6-8 people with this amount. Another winner for me!!! Thanks.

hazelp's picture

Serves 4? You're kidding! This will comfortably feed 8.
It's delicious though.

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