- 1 kg pork, preferable with bones for extra flavor
- 2 smoked pork sausages
- 1 chorizo (about 200 gram, we’ve used a spicy chorizo)
- 300 gram dried black beans (we couldn’t find these in the stores, so we’ve used kidney beans for ones) *Note
- 2 onions
- 3 large garlic cloves
- 2 bay leaves
- 1 tablespoon ground cumin
- few sprigs of fresh parsley
- 1 savoy cabbage
- 2 oranges
- pepper and salt to taste
*Note: Make sure to soak the dried beans in cold water overnight.
Kitchen equipment needed
- cutting board & chef’s knife
- slow cooker
- medium-sized pan
- large pan
Preparation — 10 minutes
Make sure to soak the dried beans in cold water overnight.
PEEL and finely chop the onions and garlic cloves. DIVIDE the chorizo and smoked sausages into smaller pieces. SEASON the pork meat (with bone) with pepper and salt. ADD garlic, onions, cumin, chorizo and sausages to the slow cooker.
Finishing the feijoada stew — 6 hours + minutes
ADD pork meat, bay leaves, sprigs of parsley and drained beans to the slow cooker. POUR in a layer of water and set the slow cooker to the lowest setting for about 6 hours.
Meanwhile DIVIDE savoy cabbage into pieces. REMOVE the peel of the oranges, the easiest way is removing the bottom and top first and then run your knife around the orange. Use a sharp knife to cut the segments from the oranges. ADD the remaining orange juice to the slow cooker.
FILL a large pan and a medium-sized pan with water and salt and bring to a boil. COOK the rice in the medium-sized pan and the savoy cabbage in the large pan.
As soon as the meat is tender, the stew is done. SEASON with pepper, salt and maybe some more cumin. REMOVE the sprigs of parsley and bay leaves. DIVIDE the meat into smaller pieces and remove the bone. SERVE with rice, orange wedges and cooked savoy cabbage. Enjoy!