Feijão

 

One of the most popular dishes in Brazil is Feijoada, a black bean stew made with chunks of pork meat. Obviously finding a pig's trotter in my stew wouldn't go down very well so this recipe for a basic black bean stew with the addition of dried porcini for the "meaty" seasoning. 

Ingredients
serves 4

2 x 400g black beans
1 onion, large, finely chopped
1 garlic clove, finely chopped
1 carrot, small, finely chopped
1 celery stick, finely chopped
1/2 tsp ground cumin
1/2 tsp smoked paprika
10g dried porcini
1 tbsp olive oil
1 1/2 tbsp tomato puree
1 tsp vegetable bouillon 
2 sprigs of thyme
salt, to taste
pepper, to taste

Method

In a small bowl add a splash of hot water to the dried porcini and allow to soak for 15 minutes. Finely chop the rehydrated porcini into a paste, combining with the water. 

In a large saucepan heat the oil on a medium heat and then add the onion, carrot, celery and garlic. Gently cook for about 10 minutes until they have softened. 

Add the cumin and smoked paprika. Stir well to combine and cook for a further minute or two before adding the tomato puree. Mix thoroughly to almost form a paste. 

Then add the black beans, including the cooking liquid. Also, add all the dried porcini paste, thyme leaves and the vegetable bouillon at this stage. 

Gently stir to ensure the both pastes are evenly absorbed into the liquid. 

Bring to a simmer and continue to cook for 15 minutes until the stew thickens. 

Season with salt and pepper to taste.