Feijoada Inspired Smoked Sausage and Black Bean Bowl

Meanwhile, halve, peel and thinly slice the onion.

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Peel and grate the garlic (or use a garlic press). 

Slice the sausages into 1cm thick rounds. IMPORTANT: Wash your hands and equipment after handling raw meat.

Drain and rinse the black beans in a sieve. 

Heat a large saucepan on medium-high heat with a drizzle of oil.

 When hot, add the onion and pepper slices.

Fry, gently stirring until the veg have softened, 4-5 mins.

Once softened, gently add in the sausage slices and fry until browned all over, 5-6 mins. 

Once browned, stir in the tomato puree, smoky base paste and stir -fry, 1 min more.

Add the black beans, beef stock paste, sugar and water for the sauce (see pantry for both amounts). 

Bring to a boil then lower the heat and simmer until thickened, 5-6 mins. IMPORTANT: The sausages are cooked when no longer pink in the middle.

While everything cooks, peel the orange and cut into bite-sized pieces.

Roughly chop the coriander (stalks and all).

In a small bowl, combine the coriander and orange chunks. Sprinkle in the sugar and drizzle in the oil for the salsa (see pantry for both amounts).  

Season with salt and pepper and mix to combine.