Feijoada Completa with Pork Ribs and Chorizo

Ingredients

• 600 g pork spare ribs
• 150 g smoked streaky bacon
• 300 g cooking chorizo sausages
• 1200 g tinned black beans, drained and rinsed
• 2 onion, finely chopped
• 4 garlic cloves
• 3 bay leaves
• 1 orange
• 300 g long grain white rice
• 200 g spring greens, shredded
• 2 tbsp olive oil

Method

1. 1

   Heat 1 tablespoon of the olive oil in a large heavy-based pan and brown the pork spare ribs and smoked streaky bacon over a high heat for 5 minutes, turning until coloured all over.

2. 2

   Add the onion and garlic and cook for 5 minutes until softened. Pour in 600ml water, add the bay leaves and bring to a simmer. Cover and cook for 45 minutes, until the ribs are tender.

3. 3

   Stir in the cooking chorizo sausages and black beans and simmer, uncovered, for 15 minutes, mashing a few spoonfuls of beans against the side of the pan to thicken the sauce. Check the pork is cooked through with no pink remaining.

4. 4

   Meanwhile, cook the long grain white rice according to the pack instructions and drain.

5. 5

   Heat the remaining olive oil in a frying pan and stir-fry the spring greens for 3-4 minutes until just wilted.

6. 6

   Remove the bay leaves, season the feijoada with black pepper and serve spooned over the rice, with the spring greens and wedges of the orange alongside.