Brazilian Black Bean Feijoada with Pork, Sausage and Orange

What you need

• 500 g (1 lb 2 oz) dried black beans
• 300 g (10 oz) carne seca (salted dried beef), optional, cut into 4 cm chunks
• 500 g (1 lb 2 oz) pork spare ribs, cut into single ribs
• 400 g (14 oz) pork belly, cut into 3 cm cubes
• 150 g (5 oz) smoked bacon, diced
• 300 g (10 oz) smoked pork sausage, such as linguiça calabresa, sliced 1 cm thick
• 2 tbsp vegetable oil
• 2 onions, chopped
• 6 cloves garlic, minced
• 3 bay leaves
• salt, to taste
• black pepper, to taste
• 2 oranges, cut into wedges, to serve
• cooked white rice, to serve

Method

Restated from the original video

1. 1

   The day before, rinse the beans, cover them generously with cold water and leave them to soak overnight.

2. 2

   If using carne seca, soak it in cold water in the fridge for 24 h, changing the water 3-4 times to draw out the salt.

3. 3

   Drain the beans and put them in a large heavy pot. Cover with fresh water by 5 cm (2 in) and add the bay leaves.

4. 4

   Bring to a boil, skim off the grey foam, then lower the heat and simmer, partly covered, for 30 min.

5. 5

   Meanwhile, heat the oil in a large frying pan over medium-high heat. Brown the ribs and pork belly in batches, 5-6 min per batch.

6. 6

   Move the browned meat into the bean pot, along with the drained carne seca if using.

7. 7

   In the same pan, cook the bacon over medium heat until its fat runs and it starts to crisp, about 5 min.

8. 8

   Add the onions and cook until soft and golden, 8-10 min. Stir in the garlic for the last minute.

9. 9

   Scrape the bacon and onion mixture into the beans and add the sausage. Top up with hot water until everything is just covered.

10. 10

    Simmer gently, partly covered, stirring now and then, until the beans are creamy and the pork falls off the bone, 2-2 1/2 h. Add a splash of hot water if it gets too thick.

11. 11

    Scoop out a ladle of beans, mash them with a fork and stir them back in to thicken the liquid.

12. 12

    Taste before adding salt, since the bacon and sausage already bring plenty. Season with salt and pepper.

13. 13

    Fish out the bay leaves. Serve hot with rice and orange wedges on the side.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.