1 onion, chopped
2 celery sticks, thickly sliced
150 g (5 oz) carrots, diced
375 g (12 oz) can black beans, drained
1 red chilli, halved and deseeded
2 thyme sprigs
pared rind of 1 orange
500 g (1 lb) unsmoked gammon joint, trimmed of fat
1 teaspoon mild paprika
½ teaspoon ground allspice
450 ml (1 pint) hot vegetable stock
salt and pepper
4 tablespoons chopped parsley. to garnish
boiled rice, to serve (optional)


1.Preheat the slow cooker if necessary. Place the onion, celery and carrot in the slow cooker pot, then add the beans, chilli, thyme and orange rind. Nestle the gammon joint in the centre.
2.Stir the paprika and allspice into the hot stock, then season to taste and pour over the gammon joint.
3.Spoon some of the orange rind and thyme on top of the joint, cover and cook on high for 5-6 hours until the gammon is very tender.
4.When almost ready to serve, cook the rice in a saucepan of lightly salted boiling water according to the packet instructions until tender.
5.Cut the gammon into pieces, then spoon into shallow bowls with the beans, vegetables and sauce. Sprinkle with the parsley and serve with rice, if liked.
6.FOR FEIJOADA CHICKEN, substitute a 1.35 kg (2 lb 10 oz) oven-ready chicken for the gammon joint and follow the recipe above.
7.Cook on high for 5-6 hours or until the chicken is thoroughly cooked and the meat juices run clear when the thickest parts of the leg and breast are pierced with a sharp knife.

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