Pork and Bean Stew
Otherwise known as feijoada, this is the national dish of Brazil and is made with a variety of porks. Good with cooked white rice, steamed or fried shredded kale, and a tomato salsa.
The beans need to be cooked the day before.
Prepare ahead: The stew can be made a day in advance and reheated.
Preparation Time15 min
Preparation Time - Text15 mins, plus overnight soaking
Cooking Time1 min
Cooking Time - Text95
Total Timea day or more
Make Ahead RecipeYes
OccasionCasual Dinner Party, Family Get-together, game day
Recipe Coursemain course
Dietary Considerationmain course
Taste and Texturemeaty, rich, smoky
- 1 lb (250g) dried black-eyed beans
- 2 pig's feet
- 9 oz (250g) smoked pork spareribs, smoked pork chops, or cubed ham
- 6 oz (175g) slab bacon, in one piece
- 1 cup canned chopped tomatoes
- 1 tbsp tomato paste
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tbsps vegetable oil
- 1 lb (450g) boneless center cut pork loin, cut into thick slices
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 6 oz (175g) chorizo sausage, diced
- 1 fresh hot green chile, seeded and minced (optional)
- 1 orange, cut into wedges, to garnish
- 3 spring onions, white and green parts, chopped, to garnish
Rinse and drain the beans. Place in a bowl and add enough cold water to cover by 1in (2.5cm). Let stand at room temperature for 8–12 hours.
Drain the beans and place in a soup pot. Cover with fresh water and bring to the boil over high heat. Boil for 10 minutes, skimming off any foam. Lower the heat and cover. Simmer for 1 hour.
Meanwhile, place the pigs' feet, ribs and bacon in a large saucepan with the tomatoes, tomato paste, and bay leaf. Add enough cold water to cover and bring to a boil over high heat. Reduce the heat to low and cover the pot. Simmer for 50 minutes. Season with salt and pepper.
Drain the beans in a colander, reserving the cooking liquid. Return the beans to the pot and add the meats with their cooking liquid. Add enough of the reserved bean liquid to barely cover. Return to a boil. Reduce the heat to medium-low, cover, and simmer for 20 minutes.
Meanwhile, heat 1 tbsp of the oil in a large frying pan over medium-high heat. In batches, add the pork tenderloin and brown on both sides, about 4 minutes. Add the pork tenderloin to the simmering bean mixture and cook for 10 minutes more, or until the meats are tender and the beans are very soft.
Wipe out the frying pan. Add the remaining oil and heat over medium heat. Add the onion and garlic and cook, stirring frequently, about 4 minutes, until soft and translucent. Add the chorizo and chile, if using, and cook for 2 minutes more, stirring often. Add 3 tbsp of the cooked beans and mash well with the back of a spoon. Stir the mashed beans and sausage to the pot of beans, and cook for 10 minutes.
To serve, remove the larger pieces of meat and cut them up. Spread the beans in a wide serving bowl, and top with the meats. Garnish with the orange wedges and scallions and serve hot.
Quick Pork and Bean Stew
Delete the dried beans. Substitute 3 cans of black-eyed peas (or other canned beans, such as red kidney or pinto), drained and rinsed, and add to the simmered meats in step 3.
2008 Dorling Kindersley