- 300g dried black beans
- 900g rack of pork ribs, separated
- 2 bay leaves
- 400g ham joint
- 250g spicy chorizo
- 2 smoky cured pork sausages
- 2 onions
- 2 garlic cloves
- Olive oil for frying
- 1 tbsp ground cumin
- 1 bunch of fresh parsley
- 1 bunch of spring greens or kale
- 2 large oranges
- Cooked brown rice, to serve
1. Soak the black beans in plenty of cold water overnight.
2. Drain the beans and place in a deep, heavy-based pan. Cover with fresh water about 5cm above the beans. Add the ribs and bay leaves.
3. Bring to the boil, reduce the heat and simmer gently for an hour.
4. Add the ham joint and simmer gently for another hour, topping up the water when required so the beans and ham remain covered.
5. Peel and slice the onions and crush the garlic. Fry both in a separate saucepan with a shot of olive oil for 3-4 minutes to soften.
6. Slice the chorizo and smoky sausage into bite-sized pieces and add to the onions, along with the ground cumin. Fry for another minute or so.
7. Scoop a couple of ladles of cooked beans from the big pot into a bowl and mash with a potato masher or back of the spoon.
8. Lift the ham joint out of the big pot, then transfer all of the onion mixture and the mashed beans into the pot.
9. Hack the ham joint into bite-sized pieces and return to the pot along with plenty of chopped fresh parsley.
10. Wash and chop the spring greens or kale and boil in salted water for 2-3 minutes.
11. Segment the orange, stirring the juice that escapes into the feijoada.
12. Season the stew to your liking and portion into big bowls. Serve with steaming rice, the drained greens and orange segments.
Recipe courtesy of Kenwood's Around the World in 80 Plates