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Brazilian feijoada
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Total Time:
4 hours
National dish of Brazil: Slow-cooked pork and beans with smoked ribs, using every part of the pig. Inspired by Brazilian chef Almir Santos. Great for gatherings.
Ingredients:
  • 750 g black beans
  • 1 free-range pigs ear, tail and trotter (ask your butcher to cut them into 2cm chunks)
  • 2 onions
  • 5 cloves of garlic
  • olive oil
  • 250 g higher-welfare pork belly (skin on – ask your butcher to cut it into 2cm chunks)
  • 3 fresh bay leaves
  • 1 teaspoon smoked paprika
  • 75 g chunk of higher-welfare smoked streaky bacon
  • 100 g quality fresh smoked chorizo
  • 150 g higher-welfare smoked pork ribs
  • 500 g spring greens
  • toasted cassava flour
  • 1 large red onion
  • 5 large ripe tomatoes
  • 1 red or yellow pepper
  • 1 bunch of fresh flat-leaf parsley (30g)
  • 1 lemon
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon white wine vinegar
Instructions:
  • The day before, soak black beans and chunks of pig's ear, tail, and trotter overnight in water. The next day, simmer black beans for 30 minutes. Cook pig parts until golden, then add onions, garlic, bay leaves, and paprika. Add bacon, chorizo, ribs, and cook for 15 minutes. Combine beans with meat and cook for 3 hours until tender. Make salsa by chopping onions, tomatoes, pepper, and parsley, mix with lemon juice, olive oil, and vinegar. Cook spring greens with onions. Serve feijoada with rice, spring greens, salsa, and cold beers. Optionally serve with toasted cassava flour, pickled chillies, and orange wedges. Enjoy!

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