Ingredients
Serves 8-10
5 tablespoons olive oil
1kg/2 1/4lb pork belly, trimmed of skin and some fat and cut into large chunks
500g / 1lb 2oz pancetta, chopped into large chunks
500g / 1lb 2oz ham hocks, chopped into large chunks
3 onions, chopped
3 carrots, sliced
3 garlic cloves, finely chopped
2 green peppers, chopped
2 bay leaves
400g / 14oz tin of tomatoes
500g / 1lb 2oz cured chorizo, roughly chopped
1/2 teaspoon freshly ground black pepper
1 teaspoon hot paprika
500g / 1lb 2oz dried cannelli beans, butter beans or similar, soaked overnight in cold water
a bunch of coriander, chopped
Method
Heat 2 tablespoons of the oil in a large casserole and brown the pork, pancetta and ham hocks in it a few pieces at a time. Transfer the meat to a dish. Add the remaining oil to the pan and gently fry the onions, carrots, garlic, green peppers and bay for 10 minutes. Add the tomatoes, chorizo, browned meat and spices, then pour in sufficient water to barely cover the meat. Bring to the boil, cover and bake for 2 1/2 hours in an over preheated to 160掳C/Gas Mark 3.
Meanwhile, drain the beans, cover with fresh water, then bring to the boil and drain again. Cover with fresh water again and bring to the boil, then simmer for about 1-1 1/2 hours, until tender. Drain and add to the stew. Mix and taste - you may not need any salt if the chorizo and pancetta are salty. Sprinkle with the chopped coriander and serve in bowls, with crusty bread on the side.
Feijoada - Portuguese Pork &Bean Stew is featured in Ruth Quinlan's 'Big Flavours and Rough Edges: Recipes from the Eagle' published by Headline Books.
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