Recipe
Hearty Smoked Pork & Black Bean Stew (Feijoada)
A rich Brazilian-style black bean stew with smoked pork, bacon and sausage, slow-cooked until the meat is tender and the beans are creamy.
Ingredients
Method
720 mins prep180 mins cook900 mins total
Soak the dried black beans in 2 litres of cold water overnight, then drain them before cooking.
Heat half the olive oil in a large heavy-based pan over medium heat. Season the smoked and unsmoked pork ribs with salt and black pepper, then brown them for 4 to 5 minutes on each side.
Add the onion and garlic and cook for 2 to 3 minutes until softened. Pour in 250ml water, bring to a simmer, cover and cook for 20 minutes, adding a splash more water if needed.
In a clean pan, heat the remaining olive oil. Brown the bacon, pork belly and smoked sausage in batches, then transfer them to the casserole or pan with the ribs.
Add the soaked beans and enough water to cover. Bring to the boil, then reduce to a gentle simmer and cook half-covered for about 2½ hours, until the beans are tender and the meat is almost falling from the bone.
Season with salt, black pepper and the optional dried chilli flakes. Rest for 10 minutes, then serve with the cooking juices.
Notes
Soak the dried beans overnight. Add extra water during cooking if the stew becomes too thick.
About this recipe
This hearty Brazilian-style black bean stew combines smoked pork, pork belly, bacon and sausage with gently simmered beans. It is a generous, warming dish for sharing, with optional chilli for extra heat.
