Feijoada à Brasileira

Name: Feijoada à Brasileira
Yield: 6-8
Ingredients: 600g black beans, soaked overnight; 300g pork shoulder, cubed; 200g pork belly; 150g kielbasa or linguiça sausage, sliced; 100g bacon, diced; 2 bay leaves; 1 large onion, chopped; 4 cloves garlic, minced; 3 liters water or light broth; Salt and black pepper to taste; For serving: white rice, farofa, collard greens, orange slices

From: Brazil

Servings: 6-8

Difficulty: Medium

Ingredients

600g black beans, soaked overnight
300g pork shoulder, cubed
200g pork belly
150g kielbasa or linguiça sausage, sliced
100g bacon, diced
2 bay leaves
1 large onion, chopped
4 cloves garlic, minced
3 liters water or light broth
Salt and black pepper to taste
For serving: white rice, farofa, collard greens, orange slices

Instructions

1. Soak beans overnight. Drain and rinse.
2. Parboil pork parts with bay leaves for 20 minutes. Drain and rinse to remove excess fat.
3. In a large heavy pot, render bacon until crispy. Remove and set aside.
4. Brown chorizo in bacon fat. Remove and set aside.
5. Sauté onion and garlic in remaining fat until soft.
6. Add beans, parboiled pork, bacon, chorizo, bay leaves. Cover with water/broth.
7. Bring to boil, then reduce to gentle simmer for 2-4 hours until beans are tender and meat is very soft.
8. Stir frequently. Add water if needed to maintain stew consistency.
9. Season with salt and pepper near the end.
10. Serve: ladle feijoada over rice, with farofa, collard greens, and orange slices on the side.