Brazilian Feijoada (Black Bean and Pork Stew)

Feijoada

• 300 g Dried black beans
• 600 g Pork shoulder, boneless
• 250 g Smoked sausage
• 1 large Yellow onion
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 4 cloves Garlic
• 2 Bay leaves
• 1 medium Orange

To serve

• 250 g Long-grain white rice
• 15 g Fresh coriander

1. Put the dried black beans in a bowl, cover with plenty of cold water, and leave to soak for 8 to 12 hours. Drain and rinse well in a colander.
2. Cut the pork shoulder into bite-size chunks and slice the smoked sausage into thick rounds. Finely chop the onion and crush the garlic.
3. Heat the olive oil in a Dutch oven over medium-high heat. Add the pork and cook for 6 to 8 minutes, turning, until well browned; season with 1 tsp of the fine sea salt and the black pepper.
4. Add the onion and cook for 5 minutes until softened and starting to colour. Stir in the garlic and cook for 1 minute until fragrant.
5. Add the drained beans, bay leaves, and enough water to cover by about 3 cm. Bring to the boil, then reduce to a gentle simmer, partially covered, for 60 minutes, stirring occasionally.
6. Stir in the smoked sausage and continue to simmer for 30 to 40 minutes until the beans are tender and the stew is thick and glossy. If it looks dry at any point, add a splash of water; if it is thin, simmer uncovered for the last 10 minutes.
7. Meanwhile, cook the long-grain white rice in a saucepan according to the packet instructions. Keep covered off the heat until serving.
8. Halve the orange and squeeze the juice into the stew, then taste and season with the remaining fine sea salt if needed. Remove the bay leaves, then ladle the feijoada over rice and finish with chopped fresh coriander.

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