Brazil has been a favourite in the world cup for years. Just like this recipe is unanimously favourite of Brazilians. A delicious mix of chorizo, pork ribs and pork shoulder make the base for this hearty Brazilian casserole with deeply savoury spiced pulses.
Bom Apetite x
What you need:
- 250g dried black beans, soaked overnight, then drained
- 300 ml of Sadie’s Kitchen Chicken Bone Broth
- 350 ml of water
- 100g streaky smoked bacon, cut into slices
- 500g pork rib
- 3 chorizo cooking sausages
- 500g pork shoulder, cut into 5cm cubes
- 3 onions, chopped
- 4 garlic cloves, finely chopped
- pinch of chilli flakes
- olive oil, for cooking
- 2 bay leaves
- 2 tbsp white wine vinegar
How to prepare:
- Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
- Remove the meat and set aside. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.
- Add the meat, bay leaves, white wine vinegar and drained beans. Cover with Sadie’s Kitchen Chicken Bone Broth and water. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each.
- Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices