Black bean & meat stew - feijoada

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat a large heavy-based saucepan with a fitted lid, add the bacon and fry until crisp. Remove and keep the oil in the pan. In batches sear the ribs, sausages and pork shoulder. Season each batch with salt and pepper.
2. 2Remove the meat and keep to one side. Add the onion, garlic and chilli to the pan. Pour in a little olive oil if it needs more. Add salt and pepper to taste and fry for 8 mins or until soft.
3. 3Add the meat, bay leaves, white wine vinegar and drained beans. Cover with just enough water to cover, about 650ml. Turn up the heat until boils and lower the heat to a low simmer.
4. 4Cover and let it 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 hr.
5. 5You can also use a slow cooker on the short method (4 hr) or make a quick version using a pressure cooker in batches for 30 mins each.
6. 6Another method is to cook it in the oven for 3-4 hrs at 160C/140°C / 275°F fan/gas 3.
7. 7ServeServe with rice, a sprinkle of parsley or coriander, hot pepper sauce and orange slices.