Black bean & meat stew - feijoada

Instructions

1- step 1 Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp.

2- Remove and keep the oil in the pan.

3- In batches sear the ribs, sausages and pork shoulder.

4- Season each batch with salt and pepper.

5- step 2 Remove the meat and set aside.

6- Add the onion, garlic and chilli to the pan.

7- Pour in a little olive oil if it needs more.

8- Season with salt and pepper and fry for 8 mins or until soft.

9- step 3 Add the meat, bay leaves, white wine vinegar and drained beans.

10- Cover with just enough water to cover, about 650ml.

11- Bring to a boil and reduce the heat to a low simmer.

12- Cover and cook for 2 hrs, or until the beans are soft and the meat is tender.

13- If there is too much liquid in the pot take the lid off in the last hr.

14- 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.

15- Another method is to cook it in the oven for 3-4 hrs at 160C/140C fan/gas 3.

16- step 4 Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.