One of Brazil's national treasures, Feijoada is a delicious, spicy stew of pork and black beans.

Serves 4-6

2 chorizo sausages, thickly sliced

⅓ cup olive oil

500g pork belly, diced

1 brown onion, finely chopped

2 garlic cloves, crushed

2 long red chillies, finely chopped

2 tsp smoked paprika

2 bay leaves

1 smoked ham hock

800g tomatoes, diced

2 cups chicken stock

1 orange, zest and juice

1 cup soaked black turtle beans

1½ cups sourdough breadcrumbs

Heat a flameproof casserole pan over medium-high heat. Add chorizo; cook, turning, until browned. Transfer to a bowl. Heat 1 tablespoon of oil. Add half the pork; cook, turning, until browned. Transfer to bowl. Repeat with remaining pork.

Heat 1 tablespoon of oil. Add onion; fry for 5 minutes. Add garlic, chilli, paprika and bay leaves; cook, stirring, for 1 minute. Return chorizo and pork to pan with ham hock, tomatoes, stock, orange zest and juice. Add drained beans, bring to the boil. Reduce heat to low. Cook, covered, for 1½ hours.

Remove ham hock, cool for 5 minutes. Coarsely shred the meat. Discard bone, return ham to stew. Season.

Heat remaining oil in a frying pan. Add breadcrumbs; fry until golden. Divide feijoada among bowls, sprinkle with breadcrumbs. Serve.


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