Brazilian Black Bean Stew (Feijoada, Dairy-Free)

Ingredients

• 1 lb Dried black beans
• 1 lb Smoked sausage (dairy-free)
• 1 lb Beef chuck
• 4 slices Bacon
• 1 large Onion
• 4 cloves Garlic
• 2 Bay leaves
• 1 Orange
• 1 tsp Cumin
• 1 tsp Smoked paprika
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. 1Place the 1 lb dried black beans in a large bowl and cover with plenty of cold water. Let soak overnight, or for at least 8 hours. Drain the beans and rinse them thoroughly under cold water.
2. 2Cut the 1 lb beef chuck into 1-inch cubes. Slice the 1 lb smoked sausage into bite-sized pieces. Chop the 1 large onion and mince the 4 cloves garlic.
3. 3Place 4 slices of bacon in a large, heavy-bottomed pot or Dutch oven over medium heat (350°F / 175°C). Cook the bacon until it is crispy, about 5-8 minutes. Use a slotted spoon to remove the bacon from the pot and set it aside on a plate lined with paper towels. Leave the rendered bacon fat in the pot.
4. 4Add the 1 lb beef chuck cubes to the pot with the bacon fat over medium-high heat (375°F / 190°C). Brown the beef on all sides, about 5-7 minutes. Add the sliced smoked sausage and cook for another 3-5 minutes, stirring occasionally, until lightly browned. Add the chopped onion and minced garlic to the pot and cook, stirring, until the onion is softened and translucent, about 5 minutes.
5. 5Add the drained black beans, 2 bay leaves, 1 orange (halved or quartered), 1 tsp cumin, 1 tsp smoked paprika, 1 tsp salt, and 1/2 tsp black pepper to the pot. Pour in enough cold water to cover all the ingredients by about 2 inches. Stir everything to combine.
6. 6Increase the heat to high and bring the stew to a rolling boil. Once boiling, immediately reduce the heat to low, cover the pot, and let it simmer gently for 2 to 3 hours. Stir occasionally to prevent sticking. The stew is ready when the beans are very tender and the beef is easily pierced with a fork. The liquid should have thickened slightly.
7. 7Remove and discard the 2 bay leaves and the orange halves or quarters from the pot. Crumble the reserved cooked bacon and sprinkle it over the top of the black bean stew before serving. Serve hot.

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