Slow-cooker Black Bean Stew

This dish is similar to feijoada, a traditional Brazilian black bean stew. You can use canned beans, adding them to the slow cooker during the last 2 hours of cooking. Serve with steamed rice.

Slow-cooker Black Bean Stew

Ingredients

  • 400 g (14 oz) dried black beans
  • 410 g (15 oz) can chopped tomatoes
  • 3 tablespoons tomato paste (concentrated purée)
  • 1 onion, finely diced
  • 5 cloves garlic, crushed
  • 2 bay leaves
  • 600 g (1 1/4 lb) pork belly or pork shoulder, cut into large chunks
  • 1 chorizo sausage, cut into 6 chunks
  • 1 ham hock
  • coriander (cilantro) leaves, to garnish
  • chopped orange segments, to serve (optional)

Preparation

  1. Put the beans in a bowl, cover with plenty of cold water and leave to soak overnight. Drain well.
  2. Add the tomatoes and tomato paste to the slow cooker and mix to combine. Pour in 4 cups (1 litre) water, then stir in the onion, garlic and bay leaves. Add the pork, chorizo and ham hock. (If your slow cooker has a browning option, first brown the pork and chorizo in 2 tablespoons olive oil, then the onion and garlic, then add the other ingredients; browning will improve the final flavour.)
  3. Cover and cook on low for 8 hours. Season to taste if needed with salt and freshly ground black pepper. Garnish with coriander and serve with chopped orange segments if desired.

On the stove

Heat 2 tablespoons olive oil in a flameproof casserole dish. Brown the pork and chorizo, then remove to a plate. Sauté the onion and garlic over medium heat for 5 minutes, or until softened.

In the oven

Mix in the tomatoes and tomato paste, then pour in 6 cups (1.5 litres) water. Add the remaining ingredients, except the orange segments, and bring to a simmer.

Cover and cook over low heat on the stovetop or in a preheated 160°C (320°F/Gas 2–3) oven for 3 hours, or until beans are tender, checking the liquid from time to time and adding more as needed. Garnish with coriander and serve with chopped orange segments if desired.

Pressure cooker

If using a pressure cooker, follow the same method as for the slow cooker, browning the pork and chorizo and softening the onions in the pressure cooker in 2 tablespoons olive oil, without the lid on. Add the remaining ingredients and stir together. Cook under low pressure for 40 minutes and allow the pressure to release naturally.


Serves: 6
Preparation: 20 minutes, plus overnight soaking
Cooking: 8 hours

Hot Pot, Crockpot, One Pot

For more delicious recipes that are a treat to eat and so easy to clean up after, see Hotpot, Crockpot, One Pot. Available from Reader’s Digest.

Hotpot, Crockpot, One Pot
Click image to buy now. ISBN  978-1-922083-31-9
 

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