Brazilian · 2 hrs · serves 6

Weeknight feijoada

Kept by The Bhook kitchen

Ingredients

• 500 g black beans
• 300 g smoked pork
• 200 g sausage
• 1 onion
• 4 cloves garlic
• 2 bay leaves
• 2 oranges
• 3 tbsp oil

Method

1. Soak the beans overnight, then simmer with bay until nearly tender.
2. Brown the meats and set aside; soften the onion and garlic in the same pot.
3. Return everything to the beans and simmer for an hour until thick and dark.
4. Mash a ladle of beans against the side to thicken the broth.
5. Serve with rice and orange segments to cut the richness.

The orange is not a garnish. It balances the fat.