Feijoada (Black Bean Stew with Pork and Smoked Sausage)

• 300 g Dried black beans
• 600 g Pork shoulder, boneless
• 250 g Smoked pork sausage
• 1 large Yellow onion
• 4 cloves Garlic
• 2 Bay leaves
• 1.8 liters Water
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 300 g Long-grain white rice
• 1 tsp Dried orange zest

1. Pick over the black beans and rinse well in a colander. Put them in a large bowl, cover with plenty of cold water, and soak for 8 to 12 hours. Drain and rinse again.
2. Cut the pork shoulder into large bite-size chunks. Slice the smoked pork sausage into thick rounds. Peel and finely chop the onion, and peel and crush the garlic.
3. Heat the olive oil in a Dutch oven over medium heat. Add the onion with a pinch of the salt and cook for 8 to 10 minutes until softened and lightly golden. Stir in the garlic and cook for 1 minute until fragrant.
4. Add the pork and cook for 6 to 8 minutes, turning, until lightly browned on the outside. Stir in the sausage and cook for 2 minutes to coat in the onion and garlic. Add the bay leaves, black beans, water, remaining salt, and the black pepper.
5. Bring to a gentle boil, then reduce to a low simmer and cover with the lid slightly ajar. Cook for 1 hour 30 minutes, stirring occasionally, until the beans are tender and the pork is very soft. If it looks dry at any point, add a splash of water to keep the beans just covered.
6. While the stew simmers, rinse the rice until the water runs mostly clear. Put the rice in a saucepan with 600 ml water and a pinch of salt, bring to the boil, then cover and cook on low for 10 to 12 minutes. Remove from the heat and leave covered for 10 minutes, then fluff with a fork.
7. Uncover the feijoada and simmer for 10 to 15 minutes to thicken, stirring more often so it does not catch. For a richer texture, mash a ladleful of beans against the side of the pot and stir back in. Remove and discard the bay leaves, then stir in the dried orange zest.
8. Taste and adjust seasoning with a little more salt and pepper if needed. Serve the feijoada hot with the rice alongside, spooning plenty of the thick bean broth over the top. Let it sit for 5 minutes before serving if you want it even thicker.

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