Black Bean Stew

Brazilian Black Bean Stew


Serves 4


  • 1 packs Brazilian BBQ Bratssliced 1.5cm diagonally

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

  • 100g American Rindless Bacon, cut into slices

  • 500g pork rib

  • 500g pork shoulder, cut into 5cm cubes

  • 3 onions, chopped

  • 4 garlic clove, finely chopped

  • Pinch of chilli flakes

  • Olive Oil for cooking

  • 2 bay leaf

  • 2 tbsp white wine vinegar


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

  2. Remove the meat and set aside. Add the onion, garlic and chilli 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 hour.

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


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