The other day I cooked my ‘Pork & Beans’ with just canned Tomatoes and Salt & Pepper for seasoning. The flavour was too bland and I decided to add Chorizo Sausage, and it instantly improved the flavour. Then I saw a picture of a Brazilian dish called ‘Feijoada’, that was almost identical to what I cooked that day. The dish required Bacon as well, and the Beans got to be Black Beans. So, today I cooked it again with Bacon, and replaced Kidney Beans with Black Beans. The dish looks like the Brazilian ‘Feijoada’, and I am wondering if it tastes like ‘Feijoada’.

Makes

4 Servings

Ingredients

250 to 300g Pork Belly *cut into chunky pieces
1 Chorizo Sausage *thickly sliced
100g thick slice Bacon *rind removed, diced
1 tablespoon Oil *I used Canola Oil
1 Onion *finely chopped
1-2 cloves Garlic *finely chopped
1 canned (400g) Diced Tomatoes
1 cup Chicken Stock OR Stock of your choice
1 Bay Leaf
1 canned (*400g) Black Beans *drained
Salt & Black Pepper
Cooked Rice to serve

Method
  1. Heat Oil in a pot over medium heat, cook Pork, Chorizo and Bacon. When nicely browned, add Onion and Garlic, and stir for a few minutes.
  2. Add canned Tomatoes, Chicken Stock (OR Stock of your choice) and Bay Leaf, cover with a lid, and simmer over low heat for 30 to 60 minutes.
  3. Add drained Black Beans, season with Salt & Black Pepper, and simmer for 15-20 minutes or until the soup is thickened.
  4. Serve with freshly cooked Rice.