Feijoada pork and black bean stew

• Pork shoulder joint600 g
• Chorizo ring150 g
• Black beans (tin)3 tins
• Brown onions200 g
• Garlic5 cloves
• Basmati rice300 g
• White cabbage¼ cabbage

Also uses from the cupboard: vegetable oil, table salt, ground black pepper, dried mixed herbs. Missing any? You can add them to your shop on the shopping list.

Always check the label. Products vary by shop and brand, so check what you actually buy for allergens and anything else you avoid.

Method

1. Cut the pork shoulder into 3 cm chunks and slice the chorizo. Heat a large, heavy pan over a medium-high heat and brown the pork and chorizo for 8 minutes, in batches if the pan is crowded. The chorizo gives off enough fat to cook them in.600 g pork shoulder joint150 g chorizo ring
2. Chop the onion and garlic. Add to the pan with 2 bay leaves or a teaspoon of dried mixed herbs and cook for 3 minutes. Pour in 800 ml of water, bring to the boil, cover and simmer gently for 1 hour 15 minutes, until the pork is tender.200 g brown onions5 cloves garlic
3. Add the black beans with about half of the liquid from the tins. Cook uncovered for 20 minutes until thick and glossy. Season with salt and pepper. Meanwhile, cook the rice following the pack instructions.3 tins black beans300 g basmati rice
4. Finely shred the cabbage and cook it in a covered pan with 2 tablespoons of water over a high heat for 3 minutes, until just wilted. Serve the stew with the rice and cabbage.¼ cabbage

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