Feijoada (Brazilian Black Bean and Pork Stew)

• 300 g Dried black beans
• 1 large Yellow onion
• 4 cloves Garlic
• 2 tbsp Olive oil
• 600 g Pork shoulder
• 250 g Smoked sausage
• 2 leaves Bay leaves
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 1 medium Orange
• 250 g Long-grain white rice
• 120 g Mixed salad greens

1. Put the black beans in a bowl, cover with plenty of cold water, and leave to soak for 8 hours or overnight. Drain and rinse well in a colander.
2. Peel and finely chop the onion, and peel and crush the garlic. Cut the pork into bite-sized chunks and slice the smoked sausage into thick rounds.
3. Heat the olive oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 6 to 8 minutes until softened, then stir in the garlic for 1 minute until fragrant.
4. Add the pork and cook for 6 to 8 minutes, turning, until lightly browned. Stir in the sausage and cook for 2 minutes to release its smoky flavour.
5. Add the drained beans, bay leaves, remaining salt and the black pepper, then pour in enough water to cover by about 3 cm. Bring to the boil, then reduce to a gentle simmer and cook, partially covered, for 1 hour 45 minutes to 2 hours, stirring occasionally, until the beans are tender and the stew is thick.
6. While the stew simmers, cook the rice in a saucepan according to the packet instructions until tender. Drain if needed, cover, and keep warm.
7. Finely grate a little orange zest, then squeeze the orange juice. Stir the zest and juice into the stew for the last 5 minutes of cooking, then remove the bay leaves and adjust seasoning with a little more salt and pepper if needed.
8. Divide the rice between bowls and ladle over the feijoada. Top each portion with a small handful of mixed salad greens so they wilt slightly in the heat.

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