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Recipe

Feijoada

100g black beans
50g Spanish sausage
70g bacon
half an onion
scallions
garlic
3-5 dried chilies
2-3 bay leaves
coriander
black pepper
salt

Prepare black beans and set aside. Chop chorizo and bacon into medium-sized slices and mix with a small portion of diced onion. Dice remaining onion, mince garlic and chives, and mix with dried chilies.

Chop the coriander and crush the bay leaves by hand, mix and set aside.

Pour olive oil into the pan and heat over medium heat.
When it is 50% hot, add the ham, sausage and part of the onion mixture, stir-fry over medium heat until the oil in the meat is forced out and a strong aroma comes out.

Turn to high heat and use the remaining oil in the pan to sauté the onion and garlic mixture. (The order depends on personal preference)

Find a soup pot, pour the fried ingredients into it, and then add water.

The amount of water should be enough to cover the contents and double the height.

Add the cilantro mixture and finally the black beans.

When the water is boiling, add pepper and salt to taste.

Bring to a boil over high heat, then reduce heat and cook with the lid open for about 40 minutes, until the black beans are soft.

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