Brazilian Black Bean Feijoada

Ingredients

• 2 cans black beans (or 1 lb dried, soaked)
• 1 lb Pork Shoulder, cubed
• 6 oz smoked sausage, sliced
• 1 onion + 4 cloves garlic
• 2 bay leaves
• 1 orange, halved
• Rice, farofa, sautéed collard greens, orange slices

Method

1. Brown the Pork Shoulder and sausage hard in a heavy pot, building a fond, then set the meat aside and soften the onion and garlic in the drippings.
2. Return the meat, add the beans, bay, the squeezed orange halves, and water to cover. Simmer low, partly covered, 75 minutes until everything is tender and the broth is dark and thick.
3. Fish out the orange and bay. Mash a ladle of beans to thicken; season well.
4. Serve over rice with farofa, garlicky collards, and fresh orange slices to cut the richness.