Feijoada

Ingredients

• Black beans (1 pound, dried)
• Bacon (6 ounces, chopped)
• Pork shoulder (1.5 pounds, cut into chunks)
• Smoked sausage (8 ounces, sliced)
• Onion (1 large, chopped)
• Garlic (4 cloves, minced)
• Bay leaves (2)
• Salt (1 tablespoon)
• Ground black pepper (1 teaspoon)
• Collard greens (1 bunch, cleaned and chopped)
• Rice (2 cups, for serving)
• Orange slices (for serving)

Instructions

1. Rinse the black beans and soak them in water overnight. Drain and set aside.
2. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
3. Add the chunks of pork shoulder to the pot and brown on all sides, about 5-7 minutes. Remove the pork and set aside.
4. Add the sliced smoked sausage to the pot and cook until browned, about 3-4 minutes. Remove and set aside.
5. In the same pot, sauté the chopped onion and minced garlic until softened, about 4-5 minutes.
6. Return the bacon, pork shoulder, and smoked sausage to the pot. Stir in the soaked black beans, bay leaves, salt, and black pepper.
7. Cover the mixture with enough water to submerge the ingredients and bring to a boil. Reduce the heat to low, cover, and simmer for about 2 hours, stirring occasionally, until the beans are tender and the flavors meld together.
8. While the feijoada is simmering, prepare the collard greens. Blanch the chopped greens in boiling water for about 3 minutes, then drain and set aside.
9. Once the feijoada is ready, serve hot over cooked rice, with collard greens and orange slices on the side.