Feijoada

Preparation of the Beans Rinse the black beans and soak them overnight in plenty of water. Drain and set aside.

Cooking the Bacon In a large pot, cook the bacon until crispy. Remove the bacon from the pot and set aside.

Cooking the Pork Shoulder In the same pot, add the diced pork shoulder and cook until browned. Remove the pork from the pot and set aside.

Sautéing the Onion and Garlic Add the chopped onion and minced garlic to the pot. Sauté until the onion is translucent.

Adding the Beans and Water Return the bacon and pork shoulder to the pot. Add the soaked black beans, bay leaves, and enough water to cover everything.

Preparing the Seasoning Paste In a separate bowl, mix together the vegetable oil, paprika, cumin, oregano, coriander, black pepper, and salt to make a seasoning paste.

Seasoning the Feijoada Add the seasoning paste to the pot of feijoada. Stir well to combine.

Simmering the Feijoada Bring the pot to a boil, then reduce heat to low and simmer for 2-3 hours, or until the beans are tender and the flavors have melded together.

Preparing the Garnishes While the feijoada is simmering, prepare the garnishes. Slice the oranges and blanch the collard greens. Set aside.

Serving the Feijoada Once the feijoada is ready, remove the bay leaves and discard. Serve the feijoada with sliced oranges, blanched collard greens, and farofa.