Black bean & meat stew - feijoada

Beef · world favourite.

Ingredients

• 250g Black Beans
• 100g Bacon
• 500g Pork Back Ribs
• 3 Chorizo
• 500g Pork Shoulder
• 3 chopped Onion
• 4 Cloves Chopped Garlic
• Pinch Chilli Flakes
• Drizzle Oil
• 2 Bay Leaf

Method

1. Fry — Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp.
2. Continue cooking — Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder.
3. Season — Season each batch with salt and pepper. Remove the meat and set aside.
4. Add ingredients — Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more.
5. Fry — Season with salt and pepper and fry for 8 mins or until soft.
6. Add ingredients — Add the meat, bay leaves, white wine vinegar and drained beans.
7. Cover and cook — Cover with just enough water to cover, about 650ml.
8. Bring to a boil — Bring to a boil and reduce the heat to a low simmer.
9. Cover and cook — Cover and cook for 2 hrs, or until the beans are soft and the meat is tender.
10. Continue cooking — If there is too much liquid in the pot take the lid off in the last hr.
11. Continue cooking — You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each.
12. Continue cooking — Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.

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