Feijoada – black bean and pork stew

Ingredients for 4 portions

• 400 gDried black beans
• 400 gPork ribs, cut into pieces
• 3Bay leaves
• ≈ 2 lWater
• 150 gBacon, smoked, diced
• 150 gSpanish chorizo, sliced
• 2Yellow onions, chopped
• 4 clovesGarlic, chopped
• to tasteSalt
• to tasteBlack pepper

On the side

• 200 gRice
• 2 tbspButter, for the farofa
• 100 gCassava flour (farinha de mandioca)
• 2Oranges

Method

1. The night before, soak the beans in plenty of cold water for at least 12 hours.
2. Drain the beans and put them in a large pot with the ribs, bay leaves and water. Bring to the boil and skim.
3. Cover and simmer for 1 hour.
4. Meanwhile, fry the bacon in a frying pan for about 5 minutes, until the fat runs. Add the chorizo and fry for 3 minutes, then the onion and garlic for 5 minutes, until soft.
5. Stir the sausage mixture into the pot. Scoop out a ladleful of beans, mash them and stir them back in to thicken the stew.
6. Simmer uncovered for about 45 minutes, until the beans are very soft and the liquid has thickened. Season with salt and pepper.
7. Meanwhile, boil the rice in plenty of salted water for about 15 minutes, then drain.
8. Make the farofa: melt the butter in a frying pan, add the cassava flour and a pinch of salt and toast, stirring, for 5 minutes, until golden and nutty.
9. Peel the oranges and cut them into slices.
10. Serve the feijoada with the rice, farofa to sprinkle over and the orange slices on the side.

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