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FEIJOADA

(BLACK BEANS AND PORK STEW)


Recipe serves 6

INGREDIENTS


  • 500g black beans
  •  200g rack of pork ribs, separated
  •  200g smoked pork ribs
  •  3 bay leaves
  •  400g ham joint
  •  250g spicy chorizo
  •  2 smoky cured pork sausages
  •  100g bacon
  •  2 onions
  •  2 garlic cloves
  •  1/2 fresh chilli
  •  Olive oil for frying
  •  1 tbsp ground cumin
  •  1 bunch of fresh parsley
  •  1 bunch of spring onions
  •  1 large orange
  •  Salt and freshly ground black pepper

METHOD


Soak the black beans in plenty of cold water overnight.
Drain the beans and place in a deep, heavy-based pan. Cover with fresh water about 5cm above the beans. Add the bay leaves. Bring to the boil, reduce the heat and simmer gently for an hour.
Add a hole orange, the ham joint, the pork ribs and simmer gently for another hour, topping up the water when required so the beans and ham remain covered.
Peel and slice the onions and crush the garlic. Fry both in a separate saucepan with a shot of olive oil for 3-4 minutes to soften.
Slice the chorizo and smoky sausage into bite-sized pieces and add to the onions, along with the ground cumin.
Fry for another minute or so.
Scoop a couple of ladles of cooked beans from the big pot into a bowl and mash with a potato masher or back of the spoon.
Lift the ham joint out of the big pot, then transfer all of the onion mixture and the mashed beans into the pot.
Hack the ham joint into bite-sized pieces and return to the pot along with plenty of chopped fresh parsley
Season the stew to your liking and portion into big bowls. Serve it hot with steaming rice.
Enjoy!
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