Feijoada

Method

Soak the black beans overnight, then drain. Heat olive oil in a large, heavy-bottomed pot and brown the pork shoulder, ribs, belly, and sausage in batches, setting aside. Saute the diced onions and garlic until softened, then return the meat to the pot along with the drained beans, bay leaves, and beef stock. Bring to a boil, then reduce heat and simmer gently for 2-3 hours, stirring occasionally, until the beans are completely tender and the meat is falling apart. Season with salt and pepper to taste. The stew should be thick and rich, with the beans partially broken down to create a creamy consistency. Serve hot with white rice, orange slices, and couve (sauteed shredded greens) on the side.