Brazilian Black Bean Stew (Feijoada, Dairy & Nut Free)

Instructions

1. 1Rinse the about 450 g Dried Black Beans under cold water. Place them in a large bowl and add enough cold water to cover the beans by at least 10.16 cm (10 cm). Let the beans soak for a minimum of 4 hours, or overnight. Before proceeding, drain the beans and rinse them thoroughly again.
2. 2While the beans soak, cut the about 450 g Smoked Sausage (chicken or turkey) into 2.54 cm thick rounds. Cut the about 450 g Beef Brisket or Chuck Roast into 2.54 cm cubes. Place the cut about 450 g Smoked Sausage and about 450 g Beef Brisket or Chuck Roast into a large, heavy-bottomed pot or Dutch oven. Cook over medium-high heat (204.4°C / 200°C) for 5 to 7 minutes, stirring occasionally, until all sides of the meat are browned. Remove the browned meats from the pot and set them aside on a plate.
3. 3Add the 2 tablespoons Olive Oil to the same pot. Chop the 1 large Onion into 1.27 cm pieces and add it to the pot. Cook over medium heat (148.9°C / 150°C) for 5 to 7 minutes, stirring often, until the onion pieces are softened and translucent. Mince the 4 cloves Garlic and add them to the pot, cooking for 1 minute more until fragrant.
4. 4Return the browned about 450 g Smoked Sausage and about 450 g Beef Brisket or Chuck Roast to the pot. Add the drained and rinsed about 450 g Dried Black Beans, 8 cups Water, 2 leaves Bay Leaves, and the 1 whole Orange (do not peel or cut it). Stir in the 1 teaspoon Salt and 0.5 teaspoon Black Pepper. Increase the heat to high and bring the mixture to a rolling boil (100°C / 100°C).
5. 5Once the stew is boiling, reduce the heat to low, cover the pot, and let it simmer gently for 1.5 to 2 hours, stirring occasionally. The stew is ready when the black beans are very tender and can be easily mashed with a fork, and the beef is extremely tender and falls apart easily.
6. 6Carefully remove the tender beef pieces from the pot and place them on a cutting board; use two forks to shred the beef into smaller pieces. Remove and discard the 1 whole Orange and the 2 leaves Bay Leaves from the pot. Return the shredded beef to the pot and stir to combine. While the stew finishes, wash the 1 bunch Collard Greens, remove any tough stems, and thinly slice them. Have the 6 cups Cooked Rice ready.
7. 7Serve the hot Brazilian Black Bean Stew immediately over the 6 cups Cooked Rice, with the prepared 1 bunch Collard Greens served alongside.

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