Brazilian Pork and Bean Stew

Name: Brazilian Pork and Bean Stew (Feijoada)
Yield: Serves 8–10
Ingredients: 1 tbsp groundnut (peanut) or sunflower oil; 6 garlic cloves, peeled and crushed; freshly ground black pepper; 1 lb / 455 g cooked garlic sausage or chorizo; 1 large onion, peeled and chopped; 1 tbsp groundnut (peanut) or sunflower oil; 1 tbsp groundnut (peanut) or sunflower oil; 1 bay leaf; 1 celery stalk; 1 small onion, peeled and quartered; 1 lb / 455 g cooked garlic sausage or chorizo; 1½ lb / 680 g dried black beans; 2–3 lb / 900 g-1.35 kg piece of gammon or knuckle of bacon; 2–3 lb / 900 g-1.35 kg piece of gammon or knuckle of bacon; 2–3 pig’s trotters, chopped in half

Feijoada

Preparation info

Serves
8–10

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

1½ lb / 680 g dried black beans
2–3 lb / 900

Stew
Main course

Method

In separate pots, soak the beans and the gammon or bacon overnight, or for at least several hours. Drain the beans, and in a pan of fresh water, boil them for 10–15 minutes. Drain them once more, and put in a large flameproof casserole together with the gammon or bacon, the pig’s trotters and the spare-rib chops. Add the bay leaf and the celery. Push a clove into each onion quarter and add to t