Portuguese Bean and Bacon Stew

Charmaine Lu -

  • Olive oil
  • 175g smoked bacon, diced
  • 700g pork shoulder, cubed
  • 500g pork ribs
  • 200g sliced chorizo
  • 3 chopped onions
  • 6 crushed garlic cloves
  • 2 tbsp red wine vinegar
  • 2 x 400g tins of black beans, drained
  • 500ml chicken stock
  • 4 bay leaves
  • Toss the bacon into a frying pan with a splash of olive oil, and fry until golden and crisp. Remove and set aside. Add the pork cubes to the pan with the ribs, chorizo and a pinch of salt and pepper, then tip in the onion, garlic and a pinch of chilli flakes. Cook for 10 mins, then remove from the heat and stir in the vinegar.
  • Add the lot to a lidded casserole, and stir in the bay leaves and black beans. Add the stock to the mixture, then simmer for about 1.5 hours or until the meat is cooked through and the ribs are falling about. Remove the pork bones and discard, and cook with the lid off for about 15 mins to thicken. Season to taste, then serve with crusty bread - yum!
2 hrs
6 serving