Feijoada with Rice and Orange

Ingredients

Quantities are for one portion.

• 2dried bay leaves
• 15 mlolive oil
• 50 gsmoked sausage, sliced
• 200 mlbeef stock
• salt and pepper to taste
• 1onion, finely diced
• 100 gdry black beans, soaked overnight and drained
• 70 gwhite rice
• 1orange, sliced rounds
• 100 gpork shoulder, diced
• 2garlic cloves, minced

Method

1. Heat the olive oil in a heavy pot and cook the smoked sausage until lightly browned. Add the diced pork and brown evenly.
2. Add the onion and sauté until softened, followed by the minced garlic for another minute.
3. Pour in the soaked black beans, the bay leaves, and the beef stock. Bring the mixture to a rolling boil.
4. Cover, reduce the heat to low, and softly simmer until the beans are completely creamed and the pork yields easily. Season with salt and pepper.
5. Meanwhile, boil the white rice in a separate pot of salted water according to packet instructions, then set aside.
6. Spoon the deeply savory feijoada beside the hot white rice.
7. Serve the dish with the fresh orange slices on the side.