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Brazilian Black Bean Stew with Smoked Meats (Feijoada)

Feijoada (pronounced fay-ZWAH-da) is a classic Brazilian dish that requires some patience and preparation, but is well worth the effort – you’ll be rewarded with interesting layers of meaty flavours and textures.
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  • 2 Knorr Beef Stock Pots
  • 1l boiling water
  • 2 x 400g cans of black beans or 600g dry black beans, soaked overnight and cooked
  • 100g beef jerky, soaked
  • 500g pork ribs
  • 200g chorizo or other smoked sausage
  • 1 bay leaf
  • 100g smoked bacon
  • 50ml Flora Cuisine or oil
  • 2 onions, finely chopped
  • 3 cloves garlic, mashed (option to use Knorr Garlic Flavour Pot)
  • 2 tsps. cumin
  • A bunch of fresh parsley, chopped
  • 1 orange, sliced for serving

NUTRITIONAL INFORMATION

 

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  • 1 Prepare beef bouillon from the Knorr Beef Pots and water. Place soaked dried beans in a large pot and pour in bouillon. Add beef jerky, ribs, chorizo, bay leaf and bacon. Cook for about 30 minutes.
  • 2 If using canned beans add to the meat and cook for 10 minutes.
  • 3 Meanwhile heat Flora and cook onions and garlic and cumin until soft and golden.
  • 4 Add part of beans to the onion mixture and mash together. Pour back into the meat pot.
  • 5 Simmer together for a further 30 minutes. Mix in parsley.
  • 6 Remove the meats from the pot and cut into smaller pieces.
  • 7 Serve garnished with orange slices and hot sauce like Tabasco.