Feijoada (Brazilian Black Bean Stew) Recipe

Rinse the black beans and soak them in water overnight. Drain and set aside.

In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté until they become translucent.

Add the pork shoulder and cook until it starts to brown.

Add the bacon and smoked sausage, stirring occasionally until browned.

Add the drained black beans, bay leaves, cumin, paprika, salt, and black pepper. Stir well to combine.

Add enough water to cover the beans and bring to a boil. Reduce heat to low and simmer for about 3 hours, or until the beans are soft and the flavors have melded together.

Remove the bay leaves and adjust seasonings if needed.

Serve the feijoada hot over cooked rice, with orange slices on the side.