Feijoada - Brazilian Meat and Black Bean Stew

Feijoada – Brazilian Meat and Black Bean Stew

Christopher: ‘Considered Brazils’ national dish this is right up any meat lovers street. One big bowl of pure deliciousness with plenty to spare. Traditionally this would use dry black beans and be cooked over the course of a day or so, but who’s go time for that!’

This South American Stew takes: 

Feijoada - Brazilian Meat and Black Bean Stew

Get it:

200g diced bacon

One smoked sausage, thinly sliced

One pork chop, diced

300g diced pork belly

Various cuts of beef and pork. We used left overs from our Rodizio style BBQ

Two cans of black beans, drained

One onion, diced

Three garlic cloves, crushed

Two bay leaves

One teaspoon of chili flakes

Two tablespoons of red wine vinegar

Four large handfuls of kale

Three teaspoon of oil

Salt and pepper 

One orange, cut into wedges

Brazilian Meat & Black Bean Stew


Make it: 

1. In a large saucepan/stewing pot heat add one teaspoon of oil and turn to a medium heat

2. Fry the meat in batches until browned all over

3. Remove the meat from the pan and cook the onion and garlic for around 5 minutes until soft all over

4. Add the meat, vinegar, beans, bay leaves and chilli. Season with salt and pepper and cover with water

5. Bring to the boil and simmer for around two hours. The meat should be lovely and tender

6. In a large saucepan on a high heat coat the kale in the remaining oil and season with salt and pepper. Season for a few minutes. Serve the stew topped with chopped parsley a couple of orange wedges and the kale

This dish serves: A small army.



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