Chef’s Note: My love for feijoada is hard to put into words. This is the ultimate comfort food and in winter, its hands down my favourite thing to eat. There are quite a few ingredients in here that you probably won’t find at your normal grocer, but a trip to the butcher is really worthwhile.
- 250g red kidney beans (dried)
- 250g white beans (dried)
- 1 large onion, chopped
- 6 cloves garlic, minced
- Olive oil, for frying
- 2 bay leaves
- 1 tbsp cumin
- 1 tbsp chilli flakes
- 200g chourico, chopped
- 350g smoked pork loin
- 500g stewing beef
- ½ cup chopped tomatoes
- Salt and black pepper to taste
- 2 large carrots, diced
- 1 litre warm chicken stock
- Soak the beans overnight in hot water from the tap, replacing the water two or three times.
- Place the onion and garlic into a large pot and fry in olive oil until translucent but without burning the garlic. Add the bay leaves, cumin and chilli flakes and fry until all are well mixed.
- Add the chourico, pork loin and stewing beef and brown – add ¼ cup of water at a time if you find the meat sticking to the bottom of the pot.
- Once the meat is nicely browned, add the tomatoes and allow to simmer on low heat until the sauce starts to thicken.
- Add salt and pepper to taste.
- Add the diced carrots and the chicken stock. Then, after 10 minutes of simmering with the lid on, add the beans and stir well.
- Cook for a further 20-30 minutes with the lid on, stirring occasionally to sure the feijoada doesn’t stick to the bottom of the pot.
- When ready, discard the bay leaves and serve with rice.
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