Brazilian feijoada

Ingredients:

Meat and beans

• 900 g dried Black Turtle beans, sorted and washed
• 450 g of dried beef or corned beef
• 2 tablespoons extra-virgin olive oil
• 200 g salted pork belly, cut into 2.5 cm cubes.
• 1 medium white onion, finely chopped
• 4 cloves garlic, crushed
• 1 serrano pepper, halved (optional)
• 2 bay leaves
• 450 g smoked pork shanks
• 450 g linguine or Spanish chorizo ​​sausage, cut into 5 cm pieces.
• 450 g pork ribs, separated into individual bones
• 450 g of beef for stewing, cut into 5 cm cubes.
• Hot sauce
• 2 oranges, peeled, membranes removed and divided into segments
• Collard greens, see recipe below
• Boiled white rice for serving

Stir-fried kale

• 2 bunches of kale, about 900 g.
• 3 tablespoons extra-virgin olive oil
• 4 cloves of garlic
• 1 cup chicken broth

Preparation:

1. The day before cooking, place the beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator. In a separate bowl, soak the beef jerky in cool water overnight to soften it. Change the water a couple of times. Drain the beans and beef. Cut the beef into pieces.
2. Place oil in a large, heavy-bottomed saucepan and heat over medium heat. When the oil is hot, add the pork belly, onion, garlic, pepper, and bay leaf. Stir-fry for 5 minutes, until the pork fat renders and the vegetables soften.
3. Add the shanks, sausage, spare ribs, diced beef, beef jerky, and black beans. Pour in enough cold water to cover the contents of the pot (about 2.5 quarts). Bring to a boil, then reduce the heat to medium-low, cover, and simmer for 2 hours, stirring occasionally. Skim any foam from the surface of the broth and add more water if necessary to submerge all ingredients.
4. Remove the shanks from the pot, discard the skin and fat, shred the meat, and return it to the pot. The beans should be tender, as if they're about to burst. Mash about 1 cup of beans against the sides of the pot. Mix well, taste, and add salt to taste.
5. Before serving, ladle some of the bean broth into shot glasses or small cups, add a splash of hot sauce, and sip. This is how Brazilians traditionally prepare their taste buds for feijoada.
6. Serve feijoada in large, wide bowls with orange wedges, fried cabbage and white rice.
   
   Stir-fried kale:
   Yield: 8 servings
   
   Trim the tough stems and veins from the cabbage and discard any bruised or yellowed leaves. Fill the sink with water and salt (salt helps remove impurities). Rinse the cabbage thoroughly, 2-3 times, until the water runs clear. Dry thoroughly. Stack several leaves and roll them like a cigar. Cut into 2cm-wide strips. Repeat until all the leaves are cut.
7. Bring a large pot of water to a boil and add salt; blanch the cabbage for 3 minutes, until tender but still bright green. Dry the greens thoroughly.
8. Heat a large, deep skillet over medium heat and add the oil. Add the garlic and sauté for 2 minutes until softened. Add the blanched greens and toss well with the oil and garlic. Pour in the chicken broth and simmer for 5 minutes, until the greens are wilted and tender; be careful not to overcook them. Season with salt and pepper to taste and serve with feijoada.