Slow cooker feijoada - delicious. magazine

Ingredients

• 1 tbsp sunflower or rapeseed oil
• 1 large onion, finely chopped
• 2 garlic cloves, chopped
• 1 red chilli, deseeded and finely chopped
• 600g pork shoulder, trimmed and cut into 3cm cubes
• 300g chorizo, cut into 1cm slices
• 100g smoked back bacon, chopped
• 400g tin black beans, drained and rinsed
• 1 tsp thyme leaves
• 4 bay leaves
• 1 tsp red wine vinegar
• 200ml chicken stock
• Juice 1 orange
• 15g coriander, chopped, to garnish