Feijoada Completa

Ingredients

• 1 lb dried black beans, soaked overnight
• 1 lb pork shoulder, cut into large chunks
• 1/2 lb smoked pork ribs
• 1/2 lb bacon, cut into thick pieces
• 1 lb linguiça sausage, sliced
• 2 bay leaves
• 2 tbsp olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• Salt and black pepper, to taste
• 1 bunch collard greens, stemmed and thinly sliced
• 2 tbsp butter
• 2 cups cassava flour
• 4 cups cooked white rice, for serving
• 2 oranges, sliced, for serving

Before you cook

• Soak the black beans in plenty of cold water overnight, then drain.
• Cut the pork shoulder into large chunks.
• Cut the bacon into thick pieces and slice the sausage.
• Chop the onion and mince the garlic.
• Stem and thinly slice the collard greens.

Steps

1. Place the drained beans, pork shoulder, smoked ribs, and bacon in a large heavy pot.
2. Add the bay leaves and cover everything with water by 2 inches.
3. Bring to a boil, then reduce to a low simmer.
4. Cover partially and simmer for 2 hours, skimming any foam and topping up water as needed.
5. Heat the olive oil in a separate skillet over medium heat.
6. Cook the onion in the skillet until soft, about 5 minutes.
7. Add the garlic to the skillet and cook until fragrant, about 1 minute.
8. Scoop out a cup of the beans from the pot and mash them into the onion mixture.
9. Stir the mashed bean mixture back into the main pot.
10. Add the sliced linguiça to the pot.
11. Simmer uncovered for 45 more minutes, until the stew is thick and the meats are fork-tender.
12. Remove the bay leaves and season with salt and pepper.
13. Melt the butter in a clean skillet over medium heat.
14. Add the sliced collard greens and cook, stirring, until just wilted, about 3 minutes.
15. Toast the cassava flour in a dry skillet over medium heat, stirring constantly, until light golden, about 5 minutes, to make farofa.
16. Ladle the feijoada into bowls alongside the rice, collard greens, farofa, and orange slices.