Feijoada with Black Beans and Pork

Peel and finely chop the onion. Mince the garlic. Leave the bay leaves whole. If using dried beans, soak them in advance according to the package instructions.

Place diced pork shoulder and pork ribs into a large pot. Increase the heat and sear the meat on all sides until lightly browned, about 5-7 minutes.

Add sliced sausage and briefly sauté for about 2 minutes. Then add the prepared onion, stir, and cook until translucent, 4-5 minutes.

Finally, stir in the minced garlic and sauté for just 1 minute so the garlic doesn’t turn bitter. Add the bay leaves, the soaked (and drained) black beans, and cover everything with enough water. Bring to a boil, reduce the heat, and simmer uncovered or with a lid until the meat and beans are tender. Add more water as needed and skim off any excess foam from the surface.

Once the beans and meat are tender, remove and discard the bay leaves. Feijoada tastes best the next day, once the flavors meld.

Divide the cooked white rice onto plates, then add portions of feijoada with meat and beans. Garnish each serving with fresh orange slices, which add brightness and lighten the robust flavor.