Feijoada

Shopping list

• 500 g dried black beans — soaked overnight and drained

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• 400 g pork ribs — cut into chunks

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• 300 g smoked pork sausage — sliced into rounds

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• 150 g bacon — chopped

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• 1 piece onion — finely chopped

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• 4 clove garlic cloves — minced

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• 3 piece bay leaves

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• 1 tsp ground cumin

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• 1 tsp smoked paprika

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• 1.5 l vegetable stock

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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• 2 tbsp fresh coriander — chopped, for garnish

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Step by step

1. 1

   Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook for 4– 5 minutes until the fat renders and the bacon begins to crisp.

2. 2

   Add the pork ribs and cook for 6– 8 minutes, turning occasionally, until browned on all sides. Remove the ribs and set aside.

3. 3

   In the same pot, add the onion and cook for 3– 4 minutes until softened. Add the garlic and cook for 1 minute until fragrant.

4. 4

   Stir in the cumin and smoked paprika, cooking for 30 seconds to bloom the spices.

5. 5

   Return the pork ribs to the pot and add the drained black beans, bay leaves, and vegetable stock. Bring to a boil, then reduce the heat to low.

6. 6

   Cover and simmer gently for 1 hour 30 minutes, stirring occasionally and adding more water if needed to keep the beans submerged.

7. 7

   Add the sliced sausage and continue to simmer, uncovered, for another 30 minutes until the beans are tender and the stew has thickened.

8. 8

   Season with salt and black pepper to taste. Remove the bay leaves.

9. 9

   Serve hot in bowls, garnished with fresh coriander, accompanied by white rice, sautéed collard greens, and orange slices on the side.