Main course
Black bean & meat stew - feijoada
This is a rich, hearty stew built on black beans, pork ribs, pork shoulder, and chorizo. It starts with browning the various cuts of pork, then simmering everything together for a long, slow cook. The beans become incredibly tender, and the meat falls apart, soaking up all the smoky, savory flavors. While it takes a couple of hours on the stovetop, you can also use a slow cooker or pressure cooker to shorten the cooking time.
Method
4 steps · 44 min total
- 01
Brown Bacon and Pork
Heat a large, heavy-based saucepan with a fitted lid. Add the bacon and fry until it's crisp and golden. Remove the bacon, but leave the rendered fat in the pan.
Working in batches, sear the pork ribs, chorizo, and pork shoulder until browned on all sides. Season each batch with salt and pepper as you go.
- 02
Sauté Aromatics
Remove all the seared meat from the pan and set it aside. Add the onion, minced garlic, and a pinch of chili flakes to the pan. If the pan looks dry, pour in a little extra olive oil. Season with salt and pepper, then fry for about 8 minutes, or until the onions are soft and translucent.
