Feijoada (Brazilian pork and bean stew) - delicious. magazine

Ingredients

• 300g dried black beans
• 2-3 tbsp olive oil
• 540g pack baby back pork ribs, cut into individual ribs
• 600g pork belly slices, cut into 2cm cubes
• 1½ large red onions, chopped (use the other onion half for the salsa)
• 4 large garlic cloves, finely chopped
• 2 tsp coriander seeds, roughly ground
• 3 bay leaves, bashed
• 100g smoked bacon, diced
• 2 cooking chorizo, thickly sliced
• Pickled chillies, young leaf spinach and freshly cooked rice to serve
• For the farofa
• 1 tbsp butter
• 50g smoked bacon, diced
• 4 tbsp cassava flour (see Know How)
• For the salsa
• 1 tomato, chopped
• 1 orange, peeled and diced
• ½ red onion, finely chopped