Black Bean Stew



Feijoada is perhaps the most famous dish of Brazil and takes its name from feijão, a Portuguese word meaning “bean”. There are many variations of this dish, both in the type of bean used (black beans are typical of the carioca version from Rio de Janeiro) and in the meat, which can be pork or beef and of di erent cuts (including o al or pig’s ear). Serve the stew with white rice for a complete meal. Please ensure the sausages you use contain no gluten. Gluten-free / Serves 4

175 grams smoked pork ribs, cut crosswise into 5cm lengths

450 grams dried black beans, soaked in salted warm water overnight, undrained

1 bay leaf

250 grams bacon, diced 3 cloves garlic, chopped

sea salt and freshly ground

black pepper 4 tablespoon­s extra-virgin

olive oil

1 onion, finely chopped 3 sprigs thyme

175 grams smoked sausages,


1 chilli, sliced

In a large pot, combine the pork ribs and 1.5 litres water, bring to a boil and cook for 5 minutes, then reduce the heat and simmer for 90 minutes, or until tender. (Alternativ­ely, place the pork ribs in a pressure cooker with 1 litre water. Seal and pressure-cook on low for 1 hour. Natural-release the pressure.) Reserving the cooking water, drain and set aside.

In a large pot, combine the black beans, their soaking water, and the pork rib cooking water. Bring to a boil over medium heat. Add the bay leaf and cook until the beans are softened, about 40 minutes. Discard the bay leaf. Reserving the liquid, drain the beans.

In a large Dutch oven, combine the bacon, one-third of the garlic and salt and pepper to taste. Cook over medium heat until the bacon is browned, about 5 minutes. Remove the bacon to paper towels. Add the olive oil, remaining garlic, onion, and thyme and cook until the onion is browned, about 5 minutes. Add the drained beans, sliced sausages, pork ribs, chilli and salt and pepper to taste. Add 1 cup of the reserved bean cooking liquid and simmer over low heat for 20 minutes. Add more of the bean liquid if the mixture is too dry; the consistenc­y has to be thick but loose. Serve hot.

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