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October 23, 2011

Wow, it’s a been a while since I last posted my previous recipe as a few changes have happened in my life that have kept me supremely busy! Due to the sudden drop in temperature and the beginning of winter, I found myself hankering after some sort of stew, this time I wanted to attempt something different and new. A few years ago, I holidayed in the Dominican Republic and had an amazing time there. Really enjoyed eating their national food of rice and bean stew, there was just something satisfying and simple about this dish. So taking inspiration from this, I decided to concoct a simple version of feijoada which is a Brazilian stew made of black beans and pork meat such as sausages.

The only problem was trying to find dried black turtle beans from my local supermarkets, in the end I managed to buy a bag from Waitrose. I love that supermarket, they stock more unusual ingredients and everyone is so well behaved in there, it is not at all stressful shopping in there!

This was a hearty tasting stew, full of flavour from the bacon and chorizo and is served with orange wedges and a dollop of sour cream. Rice is a natural choice to add to the stew to soak up those delicious juices.

Brazilian black bean stew

Serves 4-5

500 g dried black beans, soaked overnight in cold water (approximately 2.5 times the volume of your beans)

2 tbsp groundnut oil

2 white onions, finely chopped

2 red peppers, deseeded, chopped into 2in chunks

2 cloves garlic, minced

250 g smoked streaky bacon, cut into 1in pieces

225 chorizo, cut into 1cm slices

2 bay leaves

2 tsp smoked paprika

Serve with:

A handful of coriander leaves, roughly chopped

A handful of flat-leaf parsley leaves, roughly chopped

4-5 tbsp soured cream

1 small orange, cut into wedges

  1. Drain the beans in a colander and rinse them under cold running water and drain well.
  2. Heat the oil in a heavy based pan and fry the onions until they start to brown slightly. Then add garlic, bacon and chorizo and fry for a few minutes.
  3. Add the beans, bay leaves and paprika and stir well. Then add cold water to the beans so that it is a few centimetres above the level of the beans. Bring to the boil and boil uncovered for at least 10 minutes, otherwise your beans will not be properly cooked and will have a hard texture.
  4. Turn the heat down, cover and simmer for 45 minutes stirring occasionally.
  5. Add the peppers, cover and simmer for another 45 minutes or until the beans are soft and stir occasionally.
  6. Then taste and season with salt and pepper.
  7. Serve the stew in bowls. Squeeze orange wedges over the stew and sprinkle coriander and parsley over and eat with soured cream and rice.
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