Feijoada – Brazilian Bean Stew

Name: Feijoada – Brazilian Bean Stew
Ingredients: 1 onion, finely dicedc; 5 cloves garlic, minced; 6 slices of smoky bacon; 1 pound pork shoulder, large cubes; 1 cup dried black beans, soaked overnight; 1 chorizo sausage links, sliced; 3 bay leaves; 1 tablespoon coriander seeds, toasted and then finely ground; 1 pinch dried chili flake to taste, optional; enough water or stock to cover; 1 splash rice vinegar to serve; 1 splash olive oil

12 ingredients

9 steps

Ingredients

1 onion, finely dicedc
5 cloves garlic, minced
6 slices of smoky bacon
1 pound pork shoulder, large cubes
1 cup dried black beans, soaked overnight
1 chorizo sausage links, sliced
3 bay leaves
1 tablespoon coriander seeds, toasted and then finely ground
1 pinch dried chili flake to taste, optional
enough water or stock to cover
1 splash rice vinegar to serve
1 splash olive oil

Directions

1

in a pan with a bit of olive oil saute the onions until translucent season with salt, add in the garlic and coriander seed to warm through. add the entire onion and garlic saute to the bottom of crock pot.
2

return pan to stove top and cook the bacon until crispy. pull bacon out and crumble. add to onion/garlic mixture in crock pot. (though, it can be added at the end, prior to eating. up to you).
3

drain off excess bacon fat, but reserving enough fat to cover pan (about 1-2 TBL) and brown the pork cubes on all sides. add pork cubes to crock pot.
4

saute the chorizo sausage, just to give it crisp edges. add to crock pot.
5

add soaked beans to crock pot, discarding the soaking water.
6

add the bay leaf and smattering of dried chili flakes, if using.
7

add water or stock to cover.
8

put crock pot on high until beans are soft, about 4 hours.
9

serve over plain rice with splash of rice vinegar and side of clementine slices.