Brazilian Feijoada

Instructions

1. Prepare the beans
   Place the soaked and drained black beans in a large pot with enough water to cover them by 2 inches. Add bay leaves and bring to a boil. Reduce heat and simmer for about 1 hour until beans start to soften.
2. Prepare the meat
   If using carne seca or salted beef, rinse it thoroughly and soak in cold water for 30 minutes. Drain and set aside. Cut all meats into bite-sized pieces if not already prepared.
3. Sauté the aromatics
   In a large skillet, heat olive oil over medium heat. Add bacon and cook until crisp. Add onions and sauté until translucent, about 5 minutes. Add garlic and cook for another minute until fragrant.
4. Combine and slow cook
   Add the sautéed mixture to the beans. Add all meat pieces (pork ribs, carne seca, pork shoulder, and smoked sausage) to the pot. Add more water if needed to keep everything submerged. Simmer on low heat for about 2-3 hours, stirring occasionally, until beans are very tender and the stew has thickened.
5. Final seasoning
   Add white vinegar and stir. Season with salt and pepper to taste. The stew should be thick and rich with tender meat and beans. Remove bay leaves before serving.
6. Prepare accompaniments
   While the feijoada is cooking, prepare white rice according to package instructions. Wash and thinly slice collard greens, then sauté them briefly with garlic and olive oil until wilted but still bright green.
7. Serve traditionally
   Serve the feijoada in deep bowls with rice on the side. Arrange orange slices, collard greens, and farofa (toasted cassava flour) if available on a platter for everyone to add as desired.