Author Notes
the temps are low, winter is keeping me down. soups and stews are keeping me alive right now.
feijoada is a stew of portuguese origin, with the respective portuguese colonies having versions of their own. we went with a brazilian bent, though we did top off with asian rice vinegar to cut through the richness. using lime would be fine too. finish the meal with some slices of clementines or tangerines, to cleanse the palate. this is a super fatty, but sooooo good, stew. —Lan | MoreStomach
Continue After Advertisement
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
-
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.
-
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).
-
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.
-
saute the chorizo sausage, just to give it crisp edges. add to crock pot.
-
add soaked beans to crock pot, discarding the soaking water.
-
add the bay leaf and smattering of dried chili flakes, if using.
-
add water or stock to cover.
-
put crock pot on high until beans are soft, about 4 hours.
-
serve over plain rice with splash of rice vinegar and side of clementine slices.
See what other Food52ers are saying.