This traditional Brazilian feijoada pork stew has just as much punch as the Rio Games

WHAT A WEEKEND! Since Friday morning when Lanni Marchant and Natasha Wodak graced the track in the 10,000m, I’ve been buzzing from the performances in track and field. The Canadians have been making their country proud day after day, and are true contenders with the rest of the world. There have been records falling, national records made, and personal bests in almost every event. It’s been incredible. One of this week’s recipes is for a traditional Brazilian stew: Feijoada. Made with beans and pork, this stew is one of the best that I’ve made. It certainly helps that there is flavourful crispy bacon and sausage in the mix. My father was in heaven. Paired with the cheesy buns pão de queijo that I made last week. It was delicious, and incredibly filling. Protein-packed, I could feel my muscles bulking up with every bite.

RELATED: Brazilian dessert recipe: Brigadeiro

Feijoada (black bean & meat stew):

INGREDIENTS:

– 250g dried black bean, soaked overnight, then drained

– 100g streaky smoked bacon, cut into slices

– 500g pork rib

– 3 chorizo sausages

– 500g pork shoulder, cut into 5cm cubes

– 3 onion, chopped

– 4 garlic clove, finely chopped

– pinch of chili flakes

– olive oil, for cooking

– 2 bay leaves

– 2 tbsp white wine vinegar

– To serve: steamed rice, chopped parsley or coriander, hot pepper sauce and wedges of oranges

DIRECTIONS:

1. Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.

2. Remove the meat and set aside. Add the onion, garlic and chili to the pan. Pour in a little olive oil if it needs more. Season with salt and pepper and fry for 8 mins or until soft.

3. Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Bring to a boil and reduce the heat to a low simmer. Cover and cook for 2 hrs, or until the beans are soft and the meat is tender. If there is too much liquid in the pot take the lid off in the last hr. You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each. Another method is to cook it in the oven for 3-4 hrs at 160C.

4. Serve with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.