Light Feijoada Bowl (Bean and Meat Stew) with Rice

• 180 g Dried black beans
• 150 g Long-grain white rice
• 1 tbsp Olive oil
• 1 medium Yellow onion
• 3 cloves Garlic
• 120 g Chorizo sausage
• 250 g Pork shoulder
• 2 pieces Bay leaves
• 1 tsp Smoked paprika
• ½ tsp Ground cumin
• 1 medium Orange
• 1.25 liters Water
• 1 ¼ tsp Fine sea salt
• ½ tsp Black pepper

1. Put the beans in a large bowl, cover with plenty of cold water, and soak for 8 to 12 hours. Drain and rinse well in a colander.
2. Heat the olive oil in a large pot over medium heat. Finely chop the onion, then cook for 6 to 8 minutes until softened; crush in the garlic and cook for 1 minute more.
3. Slice the chorizo and cut the pork into bite-sized pieces. Add both to the pot and cook for 4 to 5 minutes, stirring, until the chorizo starts to release its oils and the pork is no longer pink on the outside.
4. Stir in the smoked paprika, ground cumin, fine sea salt and black pepper for 30 seconds. Add the drained beans, bay leaves and water, then bring to a gentle simmer.
5. Partially cover and simmer gently for 60 to 70 minutes, stirring occasionally, until the beans are tender and the broth is rich and spoonable. If it looks dry at any point, add a splash of water and keep the simmer gentle.
6. About 20 minutes before serving, rinse the rice until the water runs clearer. Cook it in a saucepan with 300 ml water and a pinch of fine sea salt: bring to the boil, cover, then cook on low for 12 minutes and rest off the heat for 8 minutes.
7. Finely grate a little orange zest into the stew, then squeeze in the juice and stir. Simmer for 2 minutes, then remove the bay leaves and adjust seasoning with a little more salt and pepper if needed.
8. Spoon rice into bowls and ladle the feijoada over the top, making sure each serving gets beans, pork and chorizo. Serve hot.

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