Feijoada - traditional Brazilian Black Bean Stew by Theo Michaels, Masterchef

Start by introducing the dish as a Brazilian inspired black bean stew, noting it's not the original version.

Gather the main ingredients: black beans and various meats including smoked sausage, chorizo, smoked pancetta, and pork belly.

Begin cooking the meats in a pan until they start to brown.

Add 1 chopped white onion to the pan with the meats.

Add a few cloves of roughly sliced garlic to the pan.

Include 3 small bay leaves and some fresh thyme into the mixture.

Chop and add 1 green chili to the pan, suggesting it can be omitted for kids.

Add approximately 1/3 of a tin of chopped tomatoes to the mixture.

Sprinkle about 1 tablespoon of smoked paprika into the pan for flavor.

Add the unsoaked black beans to the pan, noting they will double in size during cooking.

Pour in enough chicken stock to cover the meat and beans.

Add a pinch of dried oregano on top of the mixture.

Cover the pan and place it in the oven to slow cook for about 2 to 3 hours.

After 3 hours, remove the dish from the oven and prepare to finish it.

Chop a bunch of fresh coriander and mix it into the stew right before serving to maintain freshness.

Serve the stew, noting its appealing color and texture.

Garnish with a sprinkle of coriander and some chopped red chili for color.

Add a dollop of Greek yogurt on top for a creamy finish.

Equipment Needed

Dietary

Allergens