Brazilian Feijoada

1. The night before, soak the dried black beans in plenty of cold water; separately soak the jerked beef in cold water overnight to draw out excess salt, changing the water once or twice.
2. Drain the beans, place them in a large pot with the bay leaves and fresh water to cover by several inches, bring to a boil, then simmer partially covered for about 1 hour until starting to soften.
3. Cut the ribs, ham steak, smoked pork chops, and drained jerked beef into chunks, add them to the beans, and continue simmering for 45 minutes, topping up with hot water as needed to keep everything submerged.
4. Slice the smoked sausage and add it to the pot, then cook for another 30 minutes until all the meats are tender and cooked through and the beans are creamy.
5. In a skillet, heat the olive oil and fry the chopped onion and garlic until golden, then ladle in a cup of beans, mash them into the onion, and stir this back into the pot to thicken the stew.
6. Season the feijoada with salt to taste, squeeze in the juice of the orange, and simmer uncovered for 15 minutes more so the flavors meld.
7. Serve hot over white rice with sauteed collard greens, orange segments, and toasted cassava flour on the side.

You'll use: Frying pan / skillet · Large pot · Saucepan