Holiday Feijoada (Black Bean and Pork Stew)

• 300 g Dried black beans
• 600 g Pork shoulder, boneless
• 300 g Smoked pork sausage
• 150 g Streaky bacon
• 1 tbsp Olive oil
• 1 large Yellow onion
• 4 cloves Garlic
• 2 pieces Bay leaves
• 1 tsp Black pepper
• 1.5 liters Water
• 2 tsp Fine sea salt
• 250 g Long-grain white rice
• 2 medium Orange, ripe

1. Put the black beans in a large bowl, cover with plenty of cold water, and leave to soak for 8–12 hours. Drain and rinse well in a colander.
2. Cut the pork shoulder into bite-size chunks. Slice the smoked sausage and cut the streaky bacon into short pieces.
3. Heat the olive oil in a Dutch oven over medium heat. Add the bacon and cook for 5–7 minutes until the fat renders and the edges start to colour.
4. Add the pork and cook for 6–8 minutes, turning, until lightly browned. Stir in the onion and cook for 5 minutes until softened.
5. Add the garlic and cook for 1 minute until fragrant. Tip in the drained beans, bay leaves, black pepper, water and 1 tsp of the fine sea salt, then bring to a gentle simmer.
6. Part-cover and simmer very gently for 1 hour, stirring occasionally and topping up with a splash of water if it looks dry. Add the sausage and continue to simmer for 45–60 minutes, until the beans are tender and the stew is thick and glossy.
7. Taste and season with the remaining fine sea salt, keeping in mind the bacon and sausage will be salty. If you want a thicker texture, mash a ladleful of beans against the side of the pot and stir back in.
8. Rinse the rice until the water runs mostly clear, then cook it in a saucepan with 500 ml water and a pinch of fine sea salt. Bring to the boil, cover, reduce to low and cook for 12 minutes, then rest off the heat for 10 minutes.
9. Peel the oranges and cut between the membranes to release the segments. Serve the feijoada with the rice and orange segments alongside.

Made this recipe? Rate it — a comment is optional.