Feijoada

Ingredients

• 500 g dried black beans, soaked overnight
• 600 g pork shoulder, in chunks
• 200 g smoked sausage, sliced
• 200 g smoked bacon, diced
• 2 onions, chopped
• 6 garlic cloves, crushed
• 3 bay leaves
• 2 oranges — zest for the pot, flesh to serve
• 2 tsp ground cumin
• 300 g spring greens, very finely shredded
• 2 tbsp olive oil

Method

1. Start the beans

   Drain the soaked beans, cover with fresh water and bring to the boil.

   30 min

2. Brown the meats

   Brown the pork, sausage and bacon in batches until well coloured.

   15 min

3. Build the base

   Soften the onion and garlic in the oil with the cumin.

4. Combine and braise

   Add everything to the beans with the bay and orange zest and simmer gently for two hours, topping up with water. The beans should collapse enough to thicken the pot themselves.

   2 h

5. Mash to thicken

   Crush a ladleful of beans against the side and stir back in. Season generously — this needs more salt than you would expect.

6. Serve

   Wilt the shredded greens in a hot pan for two minutes and serve alongside with rice and slices of fresh orange, which cut the richness.