Brazilian Pork and Sausage Feijoada
with Black Beans and Coriander
Feijoada is a traditional Brazilian meat stew eaten daily with lots of beans! We’ve made ours with some pretty special pulled pork which has been slow cooked for 14 hours by our lovely friend Steve from Grubworkz in Somerset! And we’ve included some Roaming Roosters sausages! If you’re not going to take part in the Summer Games, the next best thing is putting your feet up and enjoying some delicious Brazilian fodder!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
/ serving 4 people
/ serving 4 people
500 grams
Pork Shoulder
1 unit(s)
Toulouse Sausage
(ContainsCereals containing gluten, Sulphites)1 unit(s)
Red Onion
2 unit(s)
Celery Stick
(ContainsCelery)1 unit(s)
Garlic Clove
1 tbsp
Smoked Paprika
1 unit(s)
Chicken Stock Pot
2 tin(s)
Black Beans
10 tbsp
Coriander
2 unit(s)
Vine Tomatoes
1 unit(s)
Lime
1 unit(s)
Red Chilli
Not included in your delivery
200 milliliter(s)
Water
Pre-heat your oven to 200 degrees. Open the packet of sous vide spiced pork and place just the meat from the bag on your chopping board (reserve the juices in the bag for later). Cut the pork into four even-sized pieces. Pop these four pieces into an ovenproof dish, pour over the juices from the bag and then cover the dish with tinfoil. Reheat the pork in your oven for 20 mins whilst you get on with preparing the rest of the ingredients.
Heat a wide, deep saucepan over medium heat and add a splash of oil. When the oil is hot, add the sausage and cook for 7-10 mins. Turn the sausage regularly to make sure it is browned all over.
While your sausage is cooking, cut the red onion in half through the root, peel and then chop one half into very small chunks (this will be for a salsa) and slice the other half into thin half moon shapes. Chop the celery widthways as thin as you can. Peel and grate the garlic clove (or use a garlic press if you have one!).
When your sausage is nicely browned all over, remove from the pan and keep to one side (it will go back in the stew later.) Add your sliced red onion and celery to the pan and cook for 5 mins or until soft. Add the garlic and smoked paprika and cook for 1 minute more. Pour in the water specified in the ingredients table above and then stir in the chicken stock pot. Make sure the stock pot dissolves and then reduce the heat to low.
Drain the black beans in a colander and rinse under cold water. Add the beans to the pan and cook for 10 mins. When the 20 mins reheating time for your pork is up, carefully pour the juices from the dish into the pan with your bean stew. Keep your pork warm, wrapped in tinfoil. Cook your stew for a further 5-7 mins to reduce and thicken your sauce.
Now you need to make your salsa. Roughly chop the coriander and pop it in a bowl with the red onion chunks you chopped earlier. Chop the vine tomatoes into ½cm chunks and add to the bowl with a pinch of salt. Stir well and then add the zest and juice of the lime. Cut the chilli in half lengthways, remove the seeds and then finely slice. Add as much chilli to your salsa as you dare!
Chop your sausage into bite-sized pieces and add to the stew with your pork. Make sure your pork and sausage is covered with your sauce and cook for 3 mins or more until everything is piping hot.
Serve your pork and sausage stew immediately with a generous amount of salsa on top. Enjoy!