Brazilian Feijoada
, Serves 8
A slow-simmered Brazilian black bean stew with smoked and fresh pork, served with greens, fresh salsa and toasted cassava flour.
| 750 g black beans, soaked overnight | Soak the black beans in plenty of water overnight | Simmer soaked beans 30 min | Add beans, simmer 3 hrs until tender | Season; serve with rice & extras | ||
| 1 free-range pig's ear, tail and trotter, cut into 2 cm chunks, soaked overnight | Soak the pig's ear, tail and trotter in water overnight | Fry pig bits & belly 15 min, golden | Add onions, garlic, bay & paprika | Add bacon, chorizo & ribs, cook 15 min | ||
| 250 g higher-welfare pork belly, skin on, cut into 2 cm chunks | ||||||
| 1 splash olive oil (for the meat) | ||||||
| 1 1/2 onions, peeled and finely chopped (for the meat) | ||||||
| 5 cloves garlic, peeled and finely chopped | ||||||
| 3 fresh bay leaves | ||||||
| 1 tsp smoked paprika | ||||||
| 75 g chunk higher-welfare smoked streaky bacon, sliced 2 cm thick | ||||||
| 100 g quality fresh smoked chorizo, sliced 2 cm thick | ||||||
| 150 g higher-welfare smoked pork ribs, cut up | ||||||
| 1 large red onion, peeled, very finely chopped | Dress salsa with lemon, oil & vinegar | |||||
| 5 large ripe tomatoes, deseeded, very finely chopped | ||||||
| 1 red or yellow pepper, deseeded, very finely chopped | ||||||
| 1 bunch fresh flat-leaf parsley (30 g), top leafy half, finely chopped | ||||||
| 1 lemon, juiced | ||||||
| 3 tbsp extra virgin olive oil | ||||||
| 1 tbsp white wine vinegar | ||||||
| 1/2 onion, peeled and finely chopped (for the greens) | Fry greens & onion 5 min, high heat | |||||
| 1 splash olive oil (for the greens) | ||||||
| 500 g spring greens, leaves rolled and sliced 1 cm thick | ||||||
| toasted cassava flour, to serve |
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.