Feijoada: A Hearty Brazilian Black Bean Stew

1Drain and rinse the soaked black beans (1 lb). In a large pot, combine the black beans (1 lb) and chicken broth (4 cups). Bring to a boil, then reduce heat and simmer for about 1 hour, or until beans are tender.

2In a separate large skillet, heat some oil over medium heat. Add the chopped onion (1) and minced garlic (4 cloves), sautéing until the onion (1) is translucent.

3Add the pork shoulder, (1 lb) chorizo, smoked sausage, (½ lb) and beef brisket (½ lb) to the skillet. Cook until the meats are browned on all sides, about 5-7 minutes.

4Stir in the bay leaves (2), cumin (1 teaspoon), paprika (1 teaspoon), black pepper (½ teaspoon), and cayenne pepper (½ teaspoon). Mix well to combine the spices with the meat.

5Transfer the meat mixture to the pot with the black beans (1 lb). Add the quartered orange (1) and stir everything together.

6Cover 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.

7Once cooked, remove the bay leaves (2) and orange (1) quarters. Adjust seasoning with salt and pepper to taste.

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