Brazilian Inspired Bacon and Black Bean Feijoada

Meanwhile, drain and rinse the black beans in a sieve.

Halve, peel and chop the onion into small pieces. Peel and grate the garlic (or use a garlic press).

Zest the orange, then peel and slice the flesh into 0.5cm thick rounds. 

Halve the ciabatta.

Heat a drizzle of oil in a large frying pan on medium heat.

Add the onion and bacon lardons to the pan and fry until the onion softens and the bacon turns golden, 7-8 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly

Once the onion has softened, stir in the garlic, Central American spice mix, tomato puree and a pinch of orange zest. Cook until fragrant, 1 min.

Stir the black beans, sugar and water for the beans (see pantry for both amounts) into the onion pan. Season with salt and pepper.

Bring to the boil, then lower the heat and simmer until slighlty thickened, 8-10 mins.

When the sweet potato has 5 mins remaining, add the kale to the same tray. Drizzle with oil, season with salt and pepper, then toss to coat. Return to the oven and roast until crispy, 6-7 mins.

Meanwhile, drizzle the ciabatta halves with oil and season with salt. Pop into the oven to warm through, 2-3 mins.

Once the sweet potato has roasted, stir the smoky base paste, roasted sweet potato and butter (see pantry for amount) into the feijoada. Set aside the roasted kale for serving.

Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.