Feijoada Inspired Bacon, Smoked Sausage & 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). Drain and rinse the black beans in a sieve. 

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

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

When hot, add the bacon lardons, onion and sliced pepper. Fry, stirring until the veg have softened, 4-5 mins. IMPORTANT: Wash hands and utensils after handling raw meat. Cook it thoroughly.

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

Once browned, stir in the tomato puree and smoky base paste. 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 over the oil for the salsa (see pantry for both amounts).  

Season with salt and pepper and mix to combine. 

When everything's ready, fluff up the rice and share between serving bowls.

Spoon over the feijoada inspired stew.

Top the stew with orange and coriander salsa on the side to finish.

Enjoy!