Feijoada à Brasileira

Ingredients

• dried black beans500g
• pork shoulder, cut into chunks400g
• smoked calabresa sausage, sliced300g
• pork belly, cubed200g
• bacon strips, chopped150g
• large onion, diced1
• garlic cloves, minced6
• bay leaves3
• orange (use peel only)1
• vegetable oil2 tbsp
• saltto taste
• black pepperto taste
• water2 litres
• cooked white rice for servingas needed
• collard greens, shredded300g
• farofa (toasted cassava flour)100g

Directions

1. 1

   Soak the black beans overnight in plenty of water. The next day, drain and rinse them.

2. 2

   In a large heavy pot, heat the oil over medium-high heat. Add the bacon and pork belly, cooking until golden and crispy. Remove with a slotted spoon and set aside.

3. 3

   In the same pot, brown the pork shoulder pieces on all sides, then add the sliced calabresa sausage. Cook for 3 minutes, then add the onion and garlic, stirring until softened.

4. 4

   Return the bacon and pork belly to the pot. Add the drained black beans, bay leaves, and the whole orange peel (washed). Pour in 2 litres of water, bring to a boil, then reduce to a simmer. Cover and cook for 2–2.5 hours, stirring occasionally, until the beans are tender and the stew thickens. Remove the orange peel and bay leaves. Season generously with salt and pepper.

5. 5

   While the stew cooks, blanch the shredded collard greens in boiling salted water for 2 minutes, then drain. Sauté in a little oil with garlic until bright green. Set aside.

6. 6

   Serve the feijoada in deep bowls over white rice, topped with sautéed collard greens and a sprinkle of farofa for that ultimate Brazilian crunch.