Feijoada, Brazilian Black Bean Stew

Ingredients

• 1 pound dry black beans
• 4 tablespoons extra virgin olive oil
• 1 pound pork shoulder, cut into chunks
• 2 large onions, sliced
• 1 head of garlic, peeled and chopped
• 1 pound carne seca or corned beef, cut into chunks
• 1/2 pound fresh sausages, such as chorizo or Italian sausage
• 1 pound smoked sausage, such as linguica or kielbasa
• 1 smoked ham hock or shank
• 3-4 bay leaves
• Water
• 1 14.5 ounce can of crushed tomatoes
• Salt

Directions

1. Set the black beans in a bowl and cover them with boiling water; leave them to soak while you get the rest of the stew going.
2. Warm the olive oil in a large pot over medium-high heat. Add the pork shoulder and sear it until it is browned, then lift the meat from the pot and put it aside.
3. Add the onions to the same pot. Cook them until browned, stirring now and then and loosening the browned bits from the bottom as you go. Add a little salt, stir in the garlic, and sauté for 2 more minutes.
4. Return the pork shoulder to the pot, then add the other meats and enough water to cover everything. Drop in the bay leaves, cover the pot, and bring it to a simmer. Let it cook gently for 1 hour.
5. Drain the soaking water from the black beans, then stir the beans into the stew. Cover and continue simmering gently until the beans are tender, about 1 1/2 hours.
6. Stir in the tomatoes, then taste and add salt if it needs it. Simmer uncovered until the meat starts to pull away from the ham hock, which will likely take 2-3 hours.
7. Serve with white rice and hot sauce. Sautéed collard greens would be the classic side alongside.