Feijoada

Step 1

Soak the 1 cup black beans in water overnight, or quick-soak by boiling 2 minutes and resting 1 hour. Drain and set aside.

Step 2

Cut the 1 lb pork shoulder into 1-inch chunks and slice the 8 oz sausage. Season pork with salt and pepper.

Step 3

In a large pot, brown the pork over medium-high heat until browned on all sides, about 8 minutes. Remove and set aside.

Step 4

In the same pot, sauté the 1 diced onion and 3 minced garlic cloves until soft, about 5 minutes. Add the beans, pork, sausage, 2 bay leaves, and 4 cups water. Bring to a boil, then reduce to a simmer.

Step 5

Simmer partially covered until beans are tender and pork is falling apart, about 1.5 hours. Add more water if needed; season with salt and pepper.

Step 6

While stew simmers, slice the 4 cups collard greens into ribbons. Sauté in a skillet with a little oil until wilted, about 5 minutes. Slice the 1 orange into wedges.

Step 7

Serve the feijoada over cooked white rice, with collard greens and orange wedges on the side.