Feijoada Bowl (Black Bean and Pork Stew with Rice)

• 350 g Dried black beans
• 500 g Pork shoulder, boneless
• 250 g Smoked sausage
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tsp Smoked paprika
• 2 pieces Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 300 g Long-grain white rice
• 2 medium Orange
• 15 g Fresh coriander

1. Put the black beans in a large bowl, cover with plenty of cold water, and leave to soak for 8 hours or overnight. Drain and rinse well in a colander.
2. Cut the pork into bite-sized chunks. Slice the smoked sausage into thick rounds, then finely chop the onion and crush the garlic.
3. Put the pork, sausage, onion and garlic into a large pot with the smoked paprika, bay leaves, fine sea salt and black pepper. Add the soaked beans and cover with water by about 4 cm, then bring to a gentle boil.
4. Reduce to a steady simmer and cook, partially covered, for 90 minutes, stirring occasionally. Top up with a little water if needed so the beans stay just submerged, and skim any excess fat from the surface.
5. Continue simmering for 20 to 30 minutes until the beans are tender and the stew is glossy and thick. Lightly mash a spoonful of beans against the side of the pot to help it thicken, then remove the bay leaves and taste for seasoning.
6. While the stew finishes, rinse the rice until the water runs mostly clear. Cook it in a saucepan with water and a pinch of fine sea salt until tender, then cover and rest off the heat for 5 minutes before fluffing.
7. Slice the oranges into wedges and roughly chop the fresh coriander. Spoon rice into bowls, ladle over the feijoada, and finish with orange and coriander.

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