Brazilian style Pork with avocado and black beans recipe

Serves 4


500g diced pork shoulder

1 x large onion

3 x cloves garlic

100g diced chorizo

2 x sticks celery

35ml olive oil

500ml water

2 x heaped tsp smoked paprika

1 x 425g black beans


1 x small red onion

1 x yellow mini pepper

2 x large vine tomatoes

25ml olive oil

Juice x 1 lime

15g fresh coriander

Pinch chilli powder

Sea salt and black pepper

To serve:

200g (uncooked weight) long grain rice

2 x ripe avocados

Lime wedges


Peel and chop the onion

Peel and mince the garlic

Wipe and chop the celery

In a large frying pan – heat the oil – add the pork and the onion and brown

Add the garlic, paprika and chopped celery and cook for a few minutes

Add the water, season with some salt and pepper – turn down the heat to a simmer, cover and cook gently for two hours

To make the salsa – peel the onion and chop finely

Chop the pepper finely – discard any seeds

Chop the tomatoes finely

Chop the coriander

Mix the chopped vegetables together along with the lime juice, chilli powder and olive oil – season to taste

Open the beans and pour into a small saucepan and heat through – then drain

Serve the pork alongside the salsa, white rice, black beans and sliced avocado with some lime wedges to squeeze

Prep time – 15 mins

Cook time – 2 hours

Slow cooker cook time – 6 hours on high

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