Feijoada

Step by stepInstructions

1. Soak the black beans in cold water overnight, then drain and rinse them the next morning.
2. In a large pot, add the beans, bay leaves, and 10 cups of fresh water; bring to a boil, then reduce to a gentle simmer and cook for 1 hour, skimming any foam that rises.
3. Meanwhile, heat the olive oil in a heavy skillet over medium heat and render the bacon until crisp, about 6 minutes.
4. Add the sliced linguiça, smoked ribs, and pork shoulder to the skillet and brown on all sides, about 8 minutes total, then set the meats aside.
5. In the same skillet, sauté the onion for 4 minutes until translucent, add the garlic and cook 1 minute more, scraping up the browned bits.
6. Add the browned meats and the onion-garlic mixture to the pot of beans and simmer uncovered for 1 1/2 to 2 hours, stirring occasionally, until the beans are creamy and the meat falls off the bone.
7. Season generously with salt and pepper, remove the bay leaves, and serve in deep bowls with rice, sautéed collard greens, farofa, and orange wedges on the side.