TOP SHELF
CHEAT’S FEIJOADA WITH SHREDDED PORK SHOULDER AND CREAMY ROCKET HUMMUS
“I don’t know what it is about this combo of smoky pork, black beans and rocket, but it just works! This is a simpler adaptation of an all-time Brazilian family favourite and it’s going to be a hit in your house.”
Serves 6
A LITTLE EFFORT
GREAT VALUE
Preparation: 45 minutes, plus overnight soaking time
Cooking: 3 hours
extra virgin olive oil 4 T
smoked pork shoulder 2 kg
large onion 1, roughly chopped
large leek 1, thinly sliced
celery 1 stick, sliced
red chilli 1, finely chopped
chorizo 80 g, diced
cumin seeds 1 T, toasted
smoked paprika 1 T
black beans 450 g, soaked overnight and cooked for 30 minutes
chicken stock 1 litre
fresh oregano 25 g, roughly chopped
whole peeled tomatoes 1 x 400 g can
honey 2 T
coriander 25 g, roughly chopped
basil, to garnish
red chilli, sliced, to garnish
green beans, steamed, for serving
For the creamy rocket hummus:
1 x 400 g can, drained 25 g, stalks removed 25 g 1 t, 1/4 cup 1, juiced
