Feijoada Completa

Ingredients

• 1 lb black beans, dried
• 1 lb smoked pork hock
• ¾ lb pork shoulder, boneless, cut into 1-inch cubes
• ½ lb linguica sausage, sliced
• 4 oz bacon, thick-cut, diced
• 4 oz beef jerky or carne seca (rehydrated) (optional)
• 6 clove garlic, minced
• 1 yellow onion, chopped
• 2 bay leaves
• 1 tsp cumin
• ½ tsp red pepper flakes (optional)
• ½ orange, quartered (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp olive oil
• 2 cup rice, cooked (optional)
• ½ lb collard greens, chopped (optional)
• ½ cup farofa (toasted cassava flour) (optional)

Steps

1. Soak black beans overnight or quick-soak by boiling for 10 minutes then resting for 1 hour. Drain and rinse.
2. In a large pot or Dutch oven, brown the bacon over medium heat. Remove bacon, leaving rendered fat. Sear pork hock and pork shoulder in the pot until browned on all sides, then remove.
3. Add onion and cook until softened, about 5 minutes. Add garlic, cumin, and red pepper flakes (if using) and cook for 1 minute until fragrant.
4. Return all seared meats and bacon to the pot. Add drained black beans, bay leaves, salt, pepper, and enough water to cover by 2 inches. Bring to a boil, then reduce heat, cover, and simmer for 2-3 hours, or until beans and meats are tender. Stir occasionally.
5. Add sliced linguica sausage and optional beef jerky/carne seca (if using) to the stew during the last 30 minutes of cooking. If using, add orange quarters for the final 15 minutes, then remove.
6. Taste and adjust seasoning. The stew should be thick; if too thin, mash some beans against the side of the pot to thicken. Serve hot with cooked rice, sautéed collard greens, and farofa on the side.