Callum's Feijoada (Brazilian Pork and Black Bean Stew)

This recipe is one of my eldest's current favorite dishes and one of the national dishes of Brazil. Feijoada is a rich and meaty pork and black bean stew, cooked for several hours leaving the meat and sausage mouthwateringly soft. Callum uses belly pork in his recipe but this can be substituted for any other pork cut, the long cooking time keeping it tender and juicy. Serve on a bed of rice and garnish with parsley and slice of orange for the traditional Brazilian finish.

This dish can be reheated or frozen

Makes 6 Servings

Ingredients:

• 250g of dried black beans (alternatively use 2-3 cans of black beans)

• 500g of Pork Belly

• 2 Whole Chorizo

• 500g of Smoked Pork Sausage

• 250g of bacon (lardons or cooking bacon)

• 2 Large Onions

• 4 Garlic Cloves (or more depending on taste)

• Pinch of Chilli Flakes

• 2(ish) tbsp of White Wine Vinegar

• 3 Bay Leaves

Method:

1. Cut the pork belly, chorizo and smoked sausage into good sized chunks, season the belly with salt and then brown all of the meat in a frying pan with olive oil and then transfer to a large stew pot (don't forget to add the meat juices to the pot too).

2. Fry the bacon and transfer this too the stew pot too, don't clean the pan - this will be used for the onions too.

3. finely dice the onions and garlic and then cook in the bacon fat with a bit of added olive oil until soft. Add the chilli flakes and vinegar and cook until the vinegar starts to boil then transfer the entire pan to the stew pot.

4. Add the black beans to the meat and onions and then top up with boiling water so that everything is just covered.

5. Add the bay leaves and stir the pot until everything is mixed. Bring the stew to the boil and then cover and simmer for 1 and a half to 2 hours, if the consistency seems too thin then uncover for the last 20-30 minutes (watch this carefully as you don't want it to boil dry).

6. After the stew has simmered serve it with white rice and garnish with parsley and an orange slice. Enjoy!

©2018 Carole Jackson