Brazilian Feijoada

Method

1. 1
   • pork tenderloin 400 g
   • chorizo 200 g
   • bacon 150 g
   • olive oil 2 tbsp

   Brown the meats — Heat the oil in a large pot and brown the pork, chorizo, and bacon for 8 minutes. Remove and set aside.

   ⏱8 min
2. 2
   • onion 1
   • garlic 5
   • bay leaf 2
   • ground cumin 1 tsp
   • smoked paprika 1 tsp

   Build the spice base — Soften the onion and garlic for 5 minutes, then stir in the cumin, smoked paprika, and bay leaves for 1 minute.

   ⏱6 min
3. 3
   • black beans 500 g
   • chicken stock 1 l

   Simmer the feijoada — Return the meats, add the black beans and stock, and simmer gently for 70 minutes until thick and glossy, stirring occasionally.

   ⏱1 hr 10 min
4. 4
   • orange 2
   • fresh cilantro 4 tbsp
   • salt to taste
   • black pepper to taste

   Finish and serve — Stir in the orange juice, season with salt and pepper, and scatter with cilantro. Serve with rice.