Dive into this incredibly rich and flavourful Brazilian feijoada! Succulent pork ribs, tender pork shoulder, and spicy chorizo are slow-cooked with earthy black beans, creating a deeply savoury stew that's utterly irresistible. Black beans are not only delicious but also packed with fibre and protein for a truly satisfying meal.
soaked overnight, then drained
cut into slices
cut into 5cm cubes
Ensure your dried black beans have been soaked overnight and drained. Slice the streaky smoked bacon, cut the pork shoulder into 5cm cubes, chop the onions, and finely chop the garlic cloves.
Heat a large, heavy-based saucepan with a fitted lid. Add the bacon and fry until crisp, then remove and set aside, leaving the rendered oil in the pan. In batches, sear the pork ribs, chorizo sausages, and pork shoulder, seasoning each batch with salt and black pepper as you go. Remove the seared meat and set it aside with the bacon.
Add the chopped onion, finely chopped garlic, and chilli flakes to the same pan. If needed, add a little extra virgin olive oil. Season with salt and black pepper and fry for 8 minutes until the onions are soft.
Return the seared meat and bacon to the pan. Add the bay leaves, white wine vinegar, and the drained black beans. Pour in enough water to just cover the ingredients, approximately 650ml. Bring the mixture to a boil, then reduce the heat to a low simmer. Cover the pan with the lid and cook for 2 hours, or until the beans are soft and the meat is tender. If there is too much liquid towards the end, remove the lid for the last hour of cooking.
While the feijoada simmers, cook the rice according to package instructions. Chop the fresh parsley or coriander, and cut the orange into wedges.
Serve the hearty feijoada hot with steamed rice, a sprinkle of fresh parsley or coriander, a dash of hot pepper sauce, and orange slices on the side.
For an even richer flavour, consider adding a smoked ham hock to the stew during the simmering process.
If you prefer a thicker stew, you can mash some of the black beans against the side of the pot with a spoon after cooking.
Leftover feijoada freezes well for up to 3 months. Thaw overnight in the fridge and reheat gently on the hob or in the microwave.