Feijoada (Brazilian Black Bean Stew with Pork and Beef)

• 350 g Dried black beans
• 400 g Pork shoulder, boneless
• 350 g Beef brisket
• 1 large Yellow onion
• 5 cloves Garlic
• 2 Bay leaves
• 2 tsp Smoked paprika
• 150 ml Orange juice
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tbsp Olive oil
• 1.5 liters Water

1. Pick over the dried black beans and rinse well. Put them in a bowl, cover with plenty of cold water, and soak for 8 to 12 hours. Drain and rinse again.
2. Cut the pork shoulder and beef brisket into bite-sized chunks. Finely chop the yellow onion and slice the garlic. Pat the meat dry and season it with 1 tsp fine sea salt and the black pepper.
3. Heat the olive oil in a Dutch oven over medium-high heat. Brown the pork and beef in batches until well coloured, 6 to 8 minutes per batch, then return all the meat to the pot. Reduce the heat to medium.
4. Add the onion with a pinch of the remaining fine sea salt and cook, stirring, until softened, about 6 minutes. Stir in the garlic and smoked paprika and cook for 1 minute until fragrant. Add the bay leaves.
5. Add the drained beans and pour in the water. Bring to a gentle simmer, then partially cover and cook on low, stirring occasionally, for 1 hour 30 minutes to 2 hours, until the beans are tender and the meat is very soft. Skim any excess fat from the surface if you like.
6. Stir in the orange juice and simmer uncovered for 10 to 15 minutes, until the stew is glossy and thickened. Taste and season with the remaining fine sea salt if needed. Remove the bay leaves before serving.

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