Feijoada: Brazilian Black Bean & Meat Stew - No Fail Recipes

Ingredients

• ½ cup sliced streaky bacon
• 3 onions, diced
• 2 bay leaves
• 1 cup dried black beans, soak overnight
• 3 chorizo sausages
• 2 tablespoons white wine vinegar
• 1-pound pork rib
• 4 garlic cloves, chopped fine
• Olive oil for cooking
• 1-pound pork shoulder, diced small
• Pinch of chili flakes
• Steamed rice, chopped coriander orange wedges and hot pepper sauce for serving.
• Add a large pan to the stove and heat, first cook the bacon until golden and crisp, then take out.
• Keeping the oil in the pan seal the sausages, pork ribs and the shoulder, one at a time and in batches.
• When you take them out add seasoning.
• Keep all the meat on the side and now fry the garlic, onion and chili, adding extra oil if required, cook for 7 minutes.
• Return the meat with the wine vinegar, beans and bay leaves.
• Pour in water just to cover the ingredients and boil.
• Once it boils turn down the heat to a simmer and place the lid on.
• Simmer for 120 minutes or until the contents are soft and tender.
• If you find the liquid is too much remove the lid roughly 60 minutes before it is completed to reduce it.
• You can if wish cook in a pressure cooker for 30 minutes to save time.
• Dish up with coriander, orange, hot sauce and steamed rice.
• Main Dishes