Popular in Brazil, feijoada is a typical Portuguese stew made with beans, beef and pork. INGREDIENTS500g dried black beans or 3 x 400g cans of black beans, rinsed and drained.1kg meat options - select three or more of the following:Pork shoulder/loinDried beef like smoked beef or biltongCorned beefSausageChorizoSmoked hamSmoked pork or beef ribsBaconPig's foot, salted ears, salted trotters, pork belly or snouts2 onions, chopped2 x 400g cans of tomatoes125ml (1/2 cup) cachaça (sugarcane spirit) or use white rum3 bay leavesChicken stock1 whole head of garlic, broken into cloves and peeledOlive oil2-3 chillies, seeded and sliced (or use more or less)SaltMETHODSoak the beans in water overnight.Combine soaked beans or canned beans, selected meats, onion, tomatoes, cachaça, bay leaves, dash of olive oil and chillies.Bring to the boil, reduce to a simmer and cook - topping up with extra stock or water to keep the beans (not canned beans) submerged - until the beans are really tender and the liquid is dark.This will take about 6-8 hours for dried beans.If you are using canned beans allow the meat and flavourings to boil for 2-3 hours until the meat is tender, then add canned beans and heat through for 30-40 minutes.Season to taste and serve with mealie meal, sautéed spinach or kale, rice and beer.Serves 10..