A few weekends ago, The Guardian featured a recipe for feijoada, one of my favourite Brazilian dishes. I really wanted to make some, but to make it authentically requires so many different bits of pork and you need to start the recipe 24 hours in advance. My dad actually made the full on recipe, and it’s amazing, but I’m afraid I couldn’t quite be bothered.
So, this is the lazier, cheaper version of feijoada that is so inauthentic, it’s really just a pork and bean stew. But a DELICIOUS pork and bean stew, so that’s something… It is a low, slow cooker of a meal. A stew? In summer? You might be thinking. Well, it’s hotter in Brazil than London, and they eat it like crazy over there (I imagine), so why not. You probably don’t need to cook it for as long as I did, but if you have the time, I do think it makes a difference to the flavours, which are really pretty incredible.
- 1 red onion, chopped
- 1 stick celery, finely chopped
- 1 small carrot, finely chopped
- 2 rashers bacon, chopped
- 100g chopped cooking chorizo
- 1 bay leaf
- 1 can pinto beans
- 1 can black beans
- 5-6 cherry tomatoes
- Olive oil, salt and pepper
- Optional: 1-2 chopped dried apricots
Step one: In a pot, fry the onion, celery and carrot over a low heat until the vegetables are soft, then turn up the heat a bit and add the bacon and chorizo.
Step two: Once the bacon and chorizo are browned, add in the bay leaf, beans (with the juices in the can), tomatoes and one can of water.
Step three: Simmer the stew for a couple of hours on a low heat, and you’re pretty much there. Serve with rice and vegetables. Easy peasy.
Side note: I also made a roast pork shoulder, below, stuffed with sage, apricot and sage to go alongside this. It was delicious, but really an unnecessary amount of food. The beans on their own are plenty of food. However, the apricots tasted REALLY good with the dish, so if you fancy trying something a bit different, chop up one or two dried apricots into very small pieces, and sprinkle them on the top. Yummy!