Feijoada - Brazilian Black Bean Stew Recipe
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Recipe:
Carnival in a bowl! Deliciously dark and seductive - the enigma that is Feijoada! I ate a ton of this stuff while kicking around Brazil for a couple of months and once you've had it you won't look back! It's the samba of the stew world! The ultimate in Brazilian comfort food...
Smokey, meaty a one bowl wonder, no two bowls are ever the same and whoever you buy it from will tell you theirs is the 'proper' Feijoada. The cool thing about Feijoada is that you can freestyle as much as you want! Yeah for sure there are Brazilian's that will kick my ass for not making this correctly but you'll get the general gist and speaking frankly - no matter how authentic it is; if you're not eating it on a Brazilian beach, watching the girls, I mean, I watching the world go by then it just won't taste the same...especially without the scent of freshly made caipirinha's lurking in the background and the sound of samba meandering through the night... Ahhh.... anyway, enough of this nostalgia, lets get cooking!
Before we start with the recipe a quick point to note; traditionally Feijoada would include smoked pork ribs, I've anglicised this recipe to make it easy to make in the Western world... I also wouldn't worry about exact measurements; get what you can and it'll taste great.
Ingredients:
1 smoked sausage (Polish smoked sausages are very good)
500 gms pork belly cut into 2 inch cubes
Packet of smoked pancetta (or smoked streaky bacon)
1/2 chorizo sausage cut into 1 cm thick slices
Few Pork Ribs
1 litre of stock (chicken)
500 gms dried whole black beans (also known as black turtle beans)
Few cloves garlic rouchly sliced
1 onion roughly sliced
Few sprigs of thyme
Few bay leaves
Olive oil
Spoonful of Greek Yoghurt per serving
1 whole green chilli (jalapeno)
1 heaped teaspoon smoked paprika
1/3 tin tomatoes (or 2 tablespoons of tomato puree)
Few sprigs of fresh coriander to garnish
Optional: you can add a load of new potatoes or butternut squash if you want this to be a proper 1 bowl / 1 pot dish, otherwise serve with rice.
Method:
In a large pot fry off the uncooked meat in olive oil to brown. Once browned, add the chorizo and smoked sausage, cook for a minute then reduce the heat to medium and add the onions and garlic and stir for 5 minutes until they start to turn translucent (thats the onions - not the meat), then add the smoked paprika and give it a stir.
Now add the tomatoes or tomato paste and finally the black beans (you don't need to soak these beforehand as you are slow cooking them). Stir it all together and then pour in enough stock to just cover all the ingredients, season, pop a lid on the pot and stick it in the oven at 160 for about 2.5 hours.
Check the stew about hald way through cooking to ensure the stock hasn't evaporated, you want this a little sloppy so either remove the lid 15 minutes before the end of cooking to thicken or add a little more stock to loosen.
Once done, remove from the oven, pour it into a bowl, add a dollop of Greek yoghurt and a few slithers of chilli and a drizzle of olive oil!
Goes great with a chunk of crusty bread and samba music playing in the background, oh, and a bikini clad Brazilian to flirt with, or depending on your persuasion, a Brazilian dude in a pair of budgie smugglers!
