Feijo black bean stew
This hearty black bean stew is common place in Brazil. It can be made a day in advance, allowing time for the smoky bacon flavour to infuse.
- Drain the beans and place in a large heavy-based saucepan. Add 6 cups (1.5 litres) water and the bay leaves and bring to the boil.
- Reduce the heat to low and simmer for 1 to 1½ hours, or until the beans are just tender. This may take longer, depending on the age of your beans.
- Remove from the heat and set aside. Do not drain.
- Heat the oil in a saucepan over low to medium heat. Add the onion and garlic and cook until softened.
- Add the bacon and cook for 3 to 5 minutes, or until browned. Pour in the beans and their cooking liquid and stir to combine.
- Simmer for a further 15 minutes, or until the liquid reduces and the mixture thickens; season with sea salt and freshly ground black pepper.
- Transfer to a large serving bowl and serve hot with Brazilian Rice. This stew is a good accompaniment to any grilled meats.
Tip: Alternatively, if preparing on the day, to save time you can cook the beans in a pressure cooker for only 25 minutes instead of 1½ hours. Proceed with the remainder of the recipe as instructed.