Feijoada: Brazilian black bean and pork stew

Brazil's great Saturday feast: black beans slowly simmered with pork shoulder, bacon and smoky sausage until thick and rich. Served the traditional way with rice, garlicky greens and fresh orange slices to cut through it.

Ingredients

• 15 ml Vegetable oil
• 150 g Bacon lardons
• 600 g Pork shoulder, cut into 4cm chunks
• 150 g Chorizo, thickly sliced (stands in for Brazilian smoked sausage)
• 2 Onions, chopped
• 0.3 Garlic, crushed
• 1 g Bay leaves, about 3 leaves
• 3 g Smoked paprika
• 2 g Ground cumin
• 1200 g Black beans, 3 tins, drained and rinsed
• 4 g Salt
• 1 g Black pepper
• 300 g Basmati rice
• 0.5 Green cabbage, very finely shredded
• 0.1 Garlic, sliced
• 15 ml Olive oil
• 2 Oranges, peeled and sliced

Method

1. Heat the oil in a large casserole and fry the lardons until golden. Lift out, then brown the pork in batches and set aside. Briefly fry the chorizo until it releases its red oil.
2. Add the onions to the pan and cook gently until soft, then stir in the garlic, paprika and cumin for a minute.
3. Return all the meat, add the bay leaves and 750ml of water, bring to a simmer, cover and cook gently until the pork is nearly tender.
4. Stir in the beans and simmer uncovered until the pork falls apart and the sauce is thick. Mash a ladleful of beans against the side of the pan to thicken it more, and season.
5. Towards the end, boil the rice in salted water, drain and keep covered.
6. Fry the sliced garlic in the olive oil for 30 seconds, add the shredded cabbage with a pinch of salt and stir-fry until just wilted and bright.
7. Bring the feijoada to the table with the rice, greens and a plate of orange slices.