Brazilian Pork & Black Bean Stew

The essence of feijoada, a traditional black bean stew, is to use whatever meaty bits you have around – it’s most often made with a combination of fresh and cured meats, and makes use of the most flavourful, inexpensive cuts, like smoked pork hocks and fresh pork shoulder. This is essentially how I made mine, but feel free to use whatever cuts of meat you like – pork ribs, bacon, fresh or cured sausages – and add some chiles or other spices to suit your taste Certain cured meats and sausages will also add some kick

Bon appetit!

Antonio Seabra