Black Bean & Pork Stew

Preparation info

  • Difficulty

    Easy

  • Serves:

    4-6

Appears in

My Street Food Kitchen

My Street Food Kitchen

By Jennifer Joyce

Published 2015

  • About

This delicious stick-to-your-bones feijoada stew is found all over Brazil. The traditional recipe, which originated with Portuguese traders, is full of nose-to-tail piggy ingredients. Offcuts such as ears, tails and trotters get cooked up with black beans for hours. Sometimes you have to take liberties with classics; I took a little detour with my rendition, which features less exotic and fatty meat and a fresh topping of coriander salsa. My talented friend Sarah Cook introduced me to the genius addition of a little cocoa powder which gives a sweet depth of flavour.

Preparation: 15 Minutes, Plus Overnight Soaking
Cooking: 2 ½ Hours

Ingredients

  • 3 raw chorizo sausages, cut into 5 cm (2 inch) pieces
  • 1 tablespoon olive oil
  • 500 g (1 lb 2 oz) small meaty pork ribs
  • 500 g (1 lb 2 oz) boneless pork shoulder, cut into 5 cm (2 inch) pieces
  • 3 onions, finely chopped
  • 4 garlic cloves, finely chopped
  • pinch of chilli flakes
  • 250 g (9 oz) dried black beans, soaked overnight
  • 2 bay leaves
  • 1 teaspoon unsweetened cocoa powder
  • 1 teaspoon ground cumin
  • 2 tablespoons white wine vinegar
  • Steamed rice and hot chilli sauce, to serve

Coriander and onion salsa

  • 2 large handfuls of coriander (cilantro) leaves
  • 1 small white onion
  • 1 thumb-size green chilli, seeded and diced juice of 1 lime

Method

Heat a large heavy-based saucepan with a fitted lid over medium heat. Put in the chorizo and half of the olive oil and cook until the chorizo is golden all over. Remove the chorizo from the pan, leaving as much oil behind as possible, and set aside.

Increase the heat to high and cook the ribs and pork shoulder in batches until golden all over. Remove the meat from the pan and set aside. Reduce the heat to medium, add the remaining oil, onion, garlic and chilli, season with salt and freshly ground black pepper and cook for 7-8 minutes until the onions are soft.

Drain the black beans and add them to the pan, along with the browned pork, ribs and chorizo. Add just enough water to cover— about 650 ml (22½ fl oz)—and the bay leaves, cocoa, cumin and vinegar and bring to the boil. Reduce the heat to low, cover and simmer for 2 hours or until the beans are soft and the meat is tender. During the last hour of cooking, check the stew and, if there is too much liquid, remove the lid for the remaining cooking time. Season with more salt or vinegar if desired.

To make the coriander and onion salsa, put all of the ingredients in a bowl, season and stir to combine well. Serve the feijoada with steamed rice, the coriander and onion salsa and some hot chilli sauce.