Feijoada typically uses offal, so if you're keen on offcuts and have a good butcher, ask for the snouts, ears and trotters for a traditional recipe. If not, try this version with bacon and sausage; it's delicious.
(Serves 4)£1.18 a portion
2 tbsp sunflower oil, 4p
2 fat cloves of garlic, finely sliced, 6p
1 onion, finely sliced, 10p
2 carrots, sliced, 18p
100g streaky bacon, chopped, £1.19
300g sausages, £2
400g black beans, 69p
400g cannellini beans, 25p
100g tomato puree, 25p
400ml chicken or beef stock, 2p
2 bay leaves, 10p
A fistful of parsley, 13p
1 large orange, sliced, 19p
Heat the oil in a large pan or casserole dish on a low heat. Add the garlic, onion and carrot and cook on a low heat for 10 minutes to soften, stirring occasionally.
Add the bacon and sausages, and stir well.
Drain and thoroughly rinse the beans, if tinned, and add along with the tomato puree and stock. Add the bay leaves and parsley, and bring to a vigorous boil for a few minutes.
Reduce to a simmer, add the orange, cover, and let cook for a further half an hour.
I use tinned beans here - dried work out cheaper, but you need to be more organised than I am. The rule of thumb is half the weight of dried to tinned, so you'll want 200g of each for this recipe. Soak them in cold water the night before, rinse thoroughly, bring to a boil and reduce to a simmer for half an hour, or until softened.
Jack Monroe's pork and black bean feijoada. Photograph: Graeme Robertson for the Guardian