Feijoada

Ingredients

Quantities for 8 servings.

• 700 g Black beans, soaked overnight
• 400 g Salted pork, soaked 12 hours
• 500 g Smoked pork ribs
• 300 g Smoked sausage
• 300 g Pork belly
• 2 piece Onions
• 6 clove Garlic
• 3 piece Bay leaves
• 2 piece Oranges
• 300 g Collard greens, shredded fine
• 600 g Cooked rice
• 2 tbsp Neutral oil

Method

1. Boil the salted meat in fresh water for twenty minutes and drain: the last stage of getting the salt out.
2. Cover the beans with water three fingers above, add the bay, the ribs and the salted meat, and simmer for an hour and a half.
3. Add the belly and the sausage and give it another hour. The beans should be collapsing and the liquid thickening on its own.
4. Fry the onion and garlic until golden, add a ladle of beans, mash them and return it all to the pot. That thickens the stew and deepens it.
5. Fry the greens over a high flame for two minutes with garlic — they should stay bright green and crisp.
6. Serve the beans and meat with the rice, greens and orange segments alongside. Everyone builds their own plate.