Vi's Brazilian Bacon, Chorizo & Bean Feijoada
with Cheat’s Panko-Chilli Farofa, Lemon Kale & Rice
- Wheat
- Gluten
- Milk
- May contain traces of allergens
- Gluten
- Soy
- Wheat
- Milk
- Sulphites
Feijoada is Brazil in a bowl. Traditionally, it's a labour of love: black beans slow-braised for hours with every gelatinous cut of pork you can find. This is our cheat's version, where the chorizo and bacon add smokey depth in a fraction of the time. The farofa; the toasted, seasoned cassava flour that soaks up all those gorgeous juices gets a shortcut too by swapping to panko. Serve it over white rice and it tastes just like home.
Ingredients
1 packet
Basmati Rice
(May be present: Gluten, Soy, Wheat)
3
Garlic
100 g
Bacon
125 g
Mild Chorizo
(May be present: Soy, Milk, Sulphites)
2
Kale
½
Brown Onion
1 packet
Panko Breadcrumbs
(Contains: Wheat, Gluten May be present: Gluten, Soy)
1 packet
Coriander
1
Long Chilli
1
Lemon
1 packet
Black Beans
Not included in your delivery
1 drizzle
olive oil
20 g
butter
(Contains: Milk)
¼ cup
water (for the beans)
1.5 cup
water (for the rice)
Utensils
Cooking Steps
• Finely chop garlic.
• In a medium saucepan, heat a dash of olive oil over
medium heat. Cook half of the garlic until fragrant,
1-2 minutes. Add basmati rice, the water (for the
rice) and a generous pinch of salt, stir, then bring to
the boil.
• Reduce heat to low and cover with a lid.
• Cook for 10 minutes, then remove from heat and
keep covered until the rice is tender and the water is
absorbed, 10 minutes.
TIP: The rice will finish cooking in its own steam so don't
peek!
• While the rice is cooking, finely chop brown onion
(see ingredients), long chilli (if using) and bacon.
• Slice mild chorizo into thin rounds.
• Thinly slice kale, discarding any larger pieces
of stalk.
• Roughly chop coriander (including the stalk!).
• Halve lemon.
• Drain and rinse black beans.
• In a second medium saucepan, heat a dash of olive
oil over medium heat. Cook chorizo and bacon,
stirring, until golden, 3-4 minutes.
• Add onion and cook until tender, 3-5 minutes.
• Add black beans (including the liquid) and the
water (for the beans). Reduce heat to medium-low,
and simmer, until slighly thickened, 2-3 minutes.
• Meanwhile, heat a large frying pan over
medium-high heat with a drizzle of olive oil.
• Cook panko breadcrumbs, stirring, until golden
brown, 2-3 minutes.
• Add garlic, chilli and coriander and cook until
fragrant, 1 minute. Transfer to a bowl and season to
taste with salt and pepper.
• Return frying pan to medium-high heat with the
butter and a drizzle of olive oil.
• Cook kale until softened and fragrant, 1-2 minutes.
• Add a squeeze of lemon juice and season to taste
with salt and pepper.
• Divide rice, Brazilian bacon, chorizo and bean
feijoada and lemon kale between bowls.
• Serve with cheat’s panko-chilli farofa. Enjoy!
