Brazilian feijoada

Name: brazilian feijoada
Total time: 40 min
Yield: 10
Ingredients: 200 gram smoked bacon; 250 gram chorizo in thin slices; 2 onion finely shredded; 4 clove garlic coarsely chopped; 200 milliliters passata; 300 milliliters Meat bouillon; 1 teaspoon cumin seed; 2 tablespoon laurel leaf; 1 tablespoon orange zest and the juice of whole orange; 400 gram canned black beans rinsed and drained; fresh parsley

Ingredients

200 gram smoked bacon
250 gram chorizo in thin slices
2 onion finely shredded
4 clove garlic coarsely chopped
200 milliliters passata
300 milliliters Meat bouillon

1 teaspoon cumin seed
2 tablespoon laurel leaf
1 tablespoon orange zest and the juice of whole orange
400 gram canned black beans rinsed and drained
Fresh parsley

Kitchen Stuff

baking form for mini muffins, greased

Directions

Fry the bacon on a high heat for 4 minutes and remove it from the pan. Do not rinse the pan, but briefly fry the chorizo, the onion and the garlic. Extinguish with the passata and the stock and add the bay leaves, the cumin seeds, the orange juice and the grater.
Now do the bacon strips again and let everything simmer with the lid on the pan for about 20 to 30 minutes. Stir occasionally.
Add the black beans just before serving. Put the feijoada in small tapas dishes, sprinkle some finely chopped parsley and serve authentic dark multigrain bread.