Sunday, January 21, 2018

Brazil - Feijoada

This stew seems perfect for a cold Saturday night in January! It has a lot of our favourite ingredients and looks nice and hearty.


500g pork shoulder
1 chorizo link
1 can black beans
2 onions
3 carrots
1 pinch chilli flakes
2 tablespoons white wine vinegar

Place the pork in the bottom of your slow cooker. No need to chop it now as it'll easily break up once it's cooked. Chop the chorizo, onions and carrots then throw them in too. Add the black beans, vinegar and chilli flakes. Stir it up well and pour over boiling water until everything is just covered.

Cook on High for 2-3 hours then on Low for another 2 hours. Leave off the lid and turn off the slow cooker for 30-40 minutes so it'll cool and thicken up. Serve with rice or some nice bread rolls.

This stew was delicious! Definitely hearty and filling. Pork and black beans go so well together. The thick gravy was perfect for dipping chunks of bread roll in. We really enjoyed this one so it gets a thumbs up from both of us. :)