Brazilian Black Bean Stew

Instructions

1. Prepare the beans
   Place the soaked and drained black beans in a large pot with water covering them by about 2 inches. Add the bay leaves and bring to a boil. Reduce heat and simmer for about 1 hour until beans start to soften.
2. Cook the meat
   In a large skillet, heat the olive oil over medium heat. Add the diced bacon and cook until it begins to crisp. Add the onions and garlic, and sauté until translucent, about 5 minutes. Add the cumin and smoked paprika, stirring to combine.
3. Combine ingredients
   Transfer the bacon-onion mixture to the pot with the beans. Add all the meats (smoked pork ribs, cured pork loin, and chorizo). Squeeze the orange halves into the pot and then add the rinds as well. Season with salt and pepper.
4. Slow cook the stew
   Reduce heat to low, cover and simmer for about 2 to 2.5 hours, stirring occasionally and adding more water if necessary. The beans should be very tender and the meat should be falling off the bone. Remove the orange rinds and bay leaves.
5. Thicken the stew
   Once the beans are fully cooked and soft, take about 2 cups of beans and liquid and blend them until smooth. Return this puree to the pot and stir to thicken the stew. This creates the rich, thick consistency that feijoada is known for.
6. Final seasoning
   Taste and adjust the seasoning with salt and pepper as needed. If desired, you can also add a dash of hot sauce or additional spices to match your preference for heat and flavor intensity.
7. Serve
   Traditionally, feijoada is served with white rice, collard greens (couve), farofa (toasted cassava flour), orange slices, and a small dish of hot sauce. Garnish with chopped parsley just before serving.