Feijoada: A Hearty Brazilian Black Bean Stew

1.Drain and rinse the soaked black beans. In a large pot, combine the black beans and chicken broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender.

2.In a separate large skillet, heat some oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion is translucent.

3.Add the pork shoulder, chorizo, smoked sausage, and beef brisket to the skillet. Cook until the meats are browned on all sides, about 5-7 minutes.

4.Stir in the bay leaves, cumin, paprika, black pepper, and cayenne pepper. Mix well to combine the spices with the meat.

5.Transfer the meat mixture to the pot with the black beans. Add the quartered orange and stir everything together.

6.Cover the pot and let it simmer on low heat for about 2-3 hours, stirring occasionally, until the meats are tender and the flavors meld together.

7.Once cooked, remove the bay leaves and orange quarters. Adjust seasoning with salt and pepper to taste.

8.Serve the feijoada hot over cooked white rice, garnished with fresh cilantro and accompanied by sliced oranges.