Feijoada Brazilian Black Bean Stew

Soak the black beans in cold water for at least 8 hours, or ideally overnight. The next day, drain the soaking water and rinse the beans thoroughly.

Cut the smoked pork ribs and bacon into bite-sized pieces. Slice the smoked sausage. If the meats are very salty, soak them in cold water for 1-2 hours, then drain the water.

In a large, heavy-bottomed pot or Dutch oven, heat a little olive oil over medium heat. Fry the bacon until crispy, then remove and set aside. In the remaining fat, brown the pork ribs and sausage until nicely colored. Remove the meats and set aside.

In the same pot, if needed, add a little more olive oil. Add the chopped onions and sauté until translucent, about 5-7 minutes. Add the minced garlic and bay leaves, and cook for another 1-2 minutes until fragrant.

Return the soaked, rinsed beans, browned pork ribs, sausage, and bacon to the pot. Pour in enough water or broth to generously cover the ingredients (about 2-3 liters). Bring to a boil, then reduce heat to low, cover, and simmer slowly for 2-3 hours, or until the beans and meats are completely tender. Stir occasionally and add more water if necessary.

Once the beans and meats are tender, remove the bay leaves. Take out a ladleful of beans and some meat, mash them, then stir back into the stew to thicken it. Taste and season with salt and pepper as desired. Serve hot with fresh orange slices, white rice, and sautéed collard greens.