Easy Brazilian Feijoada with Orange and Tomato Salsa
This Easy Brazilian Feijoada is packed with wonderful Brazilian flavours, but takes much less time and effort than the classic version, and is served with a simple and refreshing Orange and Tomato Salsa – a nod to the more traditional accompaniment of orange slices. (Serves 4-6, depending on appetite.)
Heat a splash of olive oil in a large casserole on a medium-high heat, add the chunks of pork belly and fry for 10 minutes, or until golden.
Turn the heat down low, add the diced red onion and put the lid on. Cook for 5 minutes until the onions are soft.
Next add the garlic, chorizo, bay leaves and paprika and cook for a further minute with the lid off.
Then add the beans into the pan along with the chopped pepper, sweet potato cubes and the tin of tomatoes, plus a little salt to taste. Bring to the boil, then cook on a low heat for 30 minutes, or until the meat is tender, stirring occasionally, and topping up with a little water, if needed, to stop the stew going dry.
While the stew is cooking, make the salsa – simply combine all the ingredients and scatter with a few more coriander leaves. Set aside to allow the flavours to develop.
Finally cook the rice according to pack instructions. Then serve everything on the table for people to help themselves. And don’t forget to open a bottle of that delicious Waitrose Brazilian Merlot!
To reduce the fat content, use reduced fat Chorizo and/or choose a less fatty cut of pork, such as loin.
Suitable for freezing (Feijoada only – not the salsa).
Nutrition information is approximate and meant as a guideline only.