Brazilian Black Bean Stew (Feijoada)
As seen on BBC1 Eating Together show with Nigel Slater and live at The Good Life Experience!
We were invited to take part in “Eating Together” a new TV programme presented by the one and only Nigel Slater (A cook who writes. The Observer’s food columnist. BBC1’s Eating Together. Author: Appetite, Tender, The Kitchen Diaries).
In this series, Nigel goes on a tour to meet devoted home cooks across multicultural Britain to find out culinary secrets from across the world and how food brings everyone together, Nigel Slater then cooks a nice meal influenced by all this diversity.
We are featured on episode 4 of the six-part series, “Hotpots – Nigel Slater: Eating Together” BBC1, where we cook Brazil’s national dish feijoada with Nigel Slater, we share some of our experiences with Nigel and enjoy plenty of caipirinhas off camera! Nigel Slater gave us the thumbs up 🙂
Also featuring live at The Good Life Experience food festival 2017
SATURDAY NIGHT FEAST: THE BRAZILIAN CHEFS
We cook up Brazil’s national dish live to guests for the Saturday night feast event – preparations started early in the day. Two massive pans of feijoada with all the trimmings accompanied with 8 litres of caipirinha! We also prepared a selection of Brazilian street food for starters – to see our Brazilian street food recipe please follow this link coxinhas
Here is our recipe for feijoada, as seen on BBC1 “Eating Together” with Nigel Slater and live at The Good Life Experience food festival 2017
- 1 KG of pork ribs
- 1 KG of black beans
- 500 gr of Smoked pork ribs
- 500 gr of smoked cured bacon
- 500 of pork belly
- 200 gr of any pork smoked sausage
- at least 1 whole head of garlic
- dry flaked chillies
- 1 x big onion
- black pepper
- First thing in the morning, soak your beans in water for at least a couple of hours
- Prepare all the ingredients, chop your garlic finely, chop the onion, trim the ribs, cut the bacon, pork belly and sausages into medium sized chunks
- Next start cooking the non smoked ribs
- Add some olive oil to a big pot, add the ribs, let them brown a bit, mix from time to time, add salt and black pepper to taste, cook it for 5 to 10 min
- Add the chopped onion and 1/3 of the chopped garlic, cook it for another 3 min or until the onion has softened (keep mixing it, don't let the garlic burn)
- Add a cup of water, put the lid on and let it cook for 20 min, keep an eye on it, checking from time to time to make sure it doesn't burn
- The ribs will become soft, do not over cook as they will melt on the next stage. once cooked set them aside.
- On another big Pot, put some olive oil, heat it up and through all of the meat ingredients, smoked and non smoked. Cook for a few minutes let the meat brown and some of the fat to get rendered. cook it for 5 to 10 min
- Next we tackle the beans, there is a quick way (pressure cooker) or a slower way normal pan. i will explain the slower way.
- Add the rest of the garlic to the big Pot, fry it for a few seconds and now start adding ladles full of black beans (inc liquid) add all of it or as much as your pan can take, you might need to cook it in multiple pans.
- Now cook until all of the ingredients are fully cooked, remembering to check from time to time if there is enough liquid, on a medium heat for about 2 to 2 1/2 hours.
- At 2 hour check the pork belly, if not soft and breaking apart let it cook for a further 30 min.
- final checks, make sure the pork belly is soft, make sure there is enough liquid, if not add some more water make sure it thickens up by cooking for a few extra minutes.
- Check the seasoning , see if it needs more salt and pepper, add flaked chilly to taste.
- If you make this dish leave your comments, I bet you had seconds .
- white rice (Brazilian style rice)
- Orange slices ( Peal the orange and slice it, serve it with the feijoada)
- Spring Greens ( saute in a pan with a bit of butter, salt, and black pepper)