Feijoada (Brazilian Black Bean Stew)

• 6 tablespoons olive oil
• 2 lbs pork shoulder, cut into 2 inch pieces
• 1 lb dried black beans
• 1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
• 8 ounces smoked ham hock
• 1 large onion, chopped
• 2 bay leaves
• 2 garlic cloves
• salt & freshly ground black pepper
• 1 cup fresh parsley, chopped
• 4 cups cooked white rice
• pickled jalapeno pepper, for garnish
• orange, thinly sliced for garnish

1. In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
2. Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
3. During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
4. Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
5. To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
6. Serve with white rice, pickled jalapeno, and slice oranges.

olive oil, pork shoulder, black beans, sausage, ham hock, onion, bay leaves, garlic, salt, fresh parsley, white rice, jalapeno pepper, orange

Taken from www.food.com/recipe/feijoada-brazilian-black-bean-stew-383761 (may not work)