Feijoada (Black Bean Stew)

Instructions

1. 1The night before you plan to cook, place the about 450 g dried black beans in a large bowl and cover them with plenty of cold water. Let them soak overnight.
2. 2Drain and rinse the soaked about 450 g dried black beans. Place them in a large, heavy-bottomed pot or Dutch oven. Add the about 450 g smoked pork ribs, about 450 g beef brisket, about 225 g soy-free smoked sausage, and 4 slices soy-free bacon to the pot. Cover everything with water by at least 5.08 cm.
3. 3Bring the contents of the pot to a rolling boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 2 hours, or until the beans and meats are tender. Check occasionally to ensure the water level remains above the ingredients, adding more water if needed.
4. 4While the beans and meats are simmering, prepare the aromatics. Finely chop the 1 large onion and mince the 4 cloves garlic. Place a 25.4 cm skillet over medium heat (162.8°C / 163°C). Add the chopped onion and cook, stirring occasionally, for 5-7 minutes until softened and translucent. Add the minced garlic and cook for another 1 minute until fragrant.
5. 5Carefully add the sautéed onion and garlic from the skillet to the pot with the beans and meats. Add the 2 bay leaves and the whole orange to the pot. Stir in the 1 tsp salt and 0.5 tsp black pepper. Continue to simmer, uncovered, for another 30 minutes, allowing the flavors to meld. The stew is ready when the beans are very soft and the broth has thickened slightly.
6. 6Before serving, carefully remove and discard the 2 bay leaves and the whole orange from the pot. Serve the feijoada hot. It is traditionally served with rice, collard greens, and orange slices.

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