Feijoada

Ingredients

• 500g dried black beans, soaked overnight
• 300g pork ribs
• 200g smoked sausage, sliced
• 200g smoked bacon, cubed
• 300g pork shoulder, cubed
• 2 onions, diced
• 6 garlic cloves, minced
• 3 bay leaves
• 1 teaspoon ground cumin
• 2 tablespoons oil
• Salt and black pepper
• To serve: white rice, sauteed collard greens, orange segments, toasted cassava flour

Before you cook

• Soak the beans overnight in plenty of cold water, then drain them.
• Cut all the meat into similar-sized pieces so they cook evenly.

Steps

1. Put the beans in a large pot with the ribs, bay leaves and 2.5 litres of water.
2. Bring to a boil, then simmer gently for 90 minutes.
3. Meanwhile brown the bacon, sausage and pork shoulder in a frying pan in batches.
4. Fry the onion in the rendered fat until soft, then add the garlic and cumin for a minute.
5. Tip the browned meat and onion mixture into the bean pot.
6. Simmer for another hour, topping up with water if it gets too thick.
7. Crush a ladleful of beans against the side of the pot and stir it back in to thicken the stew.
8. Season carefully at the end, as the smoked meats are already salty.
9. Serve with rice, greens and orange segments, which cut through the richness.