Slow-cooker Black Bean Stew | Reader's Digest Australia
This dish is similar to feijoada, a traditional Brazilian black bean stew. You can use canned beans, adding them to the slow cooker during the last 2 hours of cooking. Serve with steamed rice.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.readersdigest.com.au.
Cooking tools:
- Slow cooker
- Pressure cooker
- Dutch oven
- Kitchen scale
- Oven
- Stove
- Mixing bowl
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
- Plate
Ingredients
- 400 g (14 oz) dried black beans
- 410 g (15 oz) can chopped tomatoes
- 3 tablespoons tomato paste (concentrated purée)
- 1 onion, finely diced
- 5 cloves garlic, crushed
- 2 bay leaves
- 600 g (1 1/4 lb) pork belly or pork shoulder, cut into large chunks
- 1 chorizo sausage, cut into 6 chunks
- 1 ham hock
- coriander (cilantro) leaves, to garnish
- chopped orange segments, to serve (optional)
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