Brazilian 'feijoada'

Ingredients for the feijoada:
- 750g Black Beans
- 300g Pork (Streaky slices), diced
- 50g chorizo, diced or in round pieces
- 150g smoked Bacon, diced
- 300g British Beef, diced
- 200g Pork, diced
- 1 Smoked Sausage, diced
- 1/2 red pepper, chopped
- 1/2 pack of coriander, chopped
- 1 onion, chopped
- 1 lime, juice of
- 1 1/2 tbsps tomato purée
- 4 Bay leaves
- 2 pork stock cubes
- 2 Spring onions
- Black Pepper and Salt
- 3 tablespoons of Cumin
- 2 tablespoons of Paprika
- 1 clove of Garlic, squashed
- 5 tablespoons Olive Oil/Oil

Preparing:
The night before, soak the beans in a large bowl with water to cover at least 3-4 inches (for around 12h).
Cook in a high heat until the beans are soft (around 1 1/2 hours), adding water when necessary to keep beans covered.

On a separate pan, add the olive oil and when hot, add the onions, garlic and red pepper. When the onion is gold, add all the meat, paprika, tomato purée, lime juice, and cumin. Mix well and cook for around 30 minutes.

Add the coriander, spring onions, black pepper, bay leaves, stock cubes and the cooked meat to the beans and cook for another hour and a half.

A good feijoada should have a creamy consistency when done.
Serve with white rice, sliced oranges, cabbages and 'farofa'.



Ingredients for the cabbage:
- olive oil
- 1 clove of garlic
- 1 savoy cabbage, cut into thin strips
- 1 tbsp Aromat

Sprinkle olive oil on a frying pan, fry the garlic until golden brown. Add the cabbage and sprinkle the aromat on top of it, mixing well.

Ingredients for the cassava meal:
- 300g cassava (Gari)
- 2 tbsps butter
- 1 onion, chopped
- 1/2 pack of parsley, chopped

Melt the butter on a frying pan, add the onions and fry a little. Add the cassava, and the parsley, mixing them well until the flour is a bit toasted.


Serves 12