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Brazilian black bean stew loaded with smoked pork, served with rice, greens and orange slices. The national Saturday lunch, made for a table full of people.
Soak the 500 g black beans in cold water for at least 8 hours or overnight, then drain them.
Cover the beans with 2.5 litres fresh water, add the pork ribs, the diced pork shoulder and the bay leaves and simmer with the lid ajar for 90 minutes, skimming the foam in the first 15 minutes.
Add the sliced smoked sausage and cook for another 45 to 60 minutes until the beans are completely soft and the liquid has turned dark and thick.
Fry the 150 g chopped bacon in the 40 ml olive oil for 5 minutes, add the chopped onions for 8 minutes and the 25 g garlic for 1 minute. Ladle in a cup of cooked beans, mash them into the pan and stir it all back into the pot.
Season with the salt and pepper and simmer uncovered for 20 minutes more until it is thick enough to hold a trail from a spoon. Squeeze in the juice of half an orange.
Fry the shredded collard greens in a little oil over high heat for 3 minutes. Serve the feijoada with the white rice, the greens, the manioc flour and slices of the remaining oranges.
