Formula Food: Feast on some feijoada for the Portuguese Grand Prix

Ingredients

• 250g Black beans - Check if you need to soak them
• 100g Streaky bacon - chopped
• 500g Pork Ribs
• 500g Chorizo - this is more than most recipes suggest, and is thus plenty
• 500g Pork Shoulder - cubed
• 3 Onions - finely sliced
• 4 Garlic Cloves - minced
• 2 Chillies - finely chopped
• 1 Pinch of Chilli Flakes
• Olive Oil
• Salt and Pepper
• 2 Bay Leaves
• Paprika to taste

Instructions

Prep

1. Cut everything up as instructed, don't eat too much of the chorizo before you begin.

Cooking

1. Brown off the meat in stages, so each part is just cooked. Season as you go with chilli flakes, paprika, salt and pepper as you go. This is the bacon, ribs, shoulder and chorizo. Start with the chorizo so it can impart its flavour to the others.
2. Set aside the meat, and add the onions, garlic and chillies to the meat pan and fry gently in the oil. Add more veggies if you want, bell peppers are a good choice.
3. Once fried, add the beans in, stir in well.
4. Now mix the meat back in. Mix well.
5. Bury the ribs in there.
6. Add a little bit of water, about 100ml of it, pork stock is best, water will do.
7. Cover.

Methods from here

1. Leave on the hob for two hours or until the beans are soft and the meat is tender.
2. Put the whole thing in the oven, 160°C/140°C Fan/Gas 3 for 3-4 hours.
3. Dump it all into a slow cooker, on low for 8 hours, high for 6. Make sure everything is hot through before serving.
4. If needs be, remove the lid to reduce the sauce and thicken.

Serving

1. Serve with rice or spicy potato wedges or even orange slices. The citrus will cut through the tang of the paprika, apparently.
2. Garnish with fresh, finely chopped parsley.

Recipe Notes

Would go well with a bottle of rich red wine, or an ice-cold lager.

Recipe by

I did.