Brazilian Black Bean Stew – Feijoada Brasileira

• Black bean Stew with meat
• 2.2 pounds dry Black beans or pre-cooked canned
• 1 pound veal - best not lean
• 1 1/2 pounds pork ribs
• 1/2 pound smoked bacon
• 1 chourizo
• 2 tablespoons vegetable oil
• 2 medium onions, finely chopped
• 4 garlics, finely chopped (green inside part removed
• 3 dry bay leaves
• 1 fresh orange whole, with skin, washed very well
• 1 orange - juice freshly squeezed and strained
• 1 dry chilli or more (optional)
• salt
• 4 fresh oranges peeled to the fruit (don't leave any white membrane) and cut in slices crosswise
• Cooked long grain white rice
• Sauteed Greens
• 1 bunch kale or collard greens
• 2 tablespoons Extra Virgin Olive Oil
• 1 garlic chopped finely (green inner part removed)

1. For dry black beans: clean them and discard any stones or debris. Wash them thoroughly in a colander under running cold water and put in a large bowl, double the size of the beans. rnCover with cold water 3 inches above beans and let reconstitute overnight
2. The following day, cook the black beans in their soaking water (the water will be dark but is clean), add the bay leaves and bring to a boil. Do not add any salt to the water. Stir, cover with a lid and lower heat to minimum allowing to simmer for about 30 to 40 minutes, until tender.
3. Cut veal in medium cubes, cut the pork ribs leaving each piece with 2 ribs attached.rnRemove the hard skin from the smoked bacon and dice in small pieces.
4. In another pot, large enough to cook the beans and the meat together, add the oil and fry the bacon until light golden brown.rnAdd the onions and saute for 2 minutes until onion becomes transparent.rnAdd 1 chilli (optional), the chopped garlic and fry for 1 minute. Add the black beans and their cooking water. Mix and bring to a boil.
5. Add the veal, the pork ribs, the whole chourizo skin on and 1 whole orange, previously very well washed. Stir to mix everything well, season with salt and bring to a boil.
6. Lower the heat, cover with lid and allow to simmer until meat is tender, almost falling of the bone, about another 45 minutes (depends on the quality of meat). The stewed beans need sauce so add boiling water and adjust salt whenever necessary. Stir once in a while so beans don't stick to the bottom of the pan and burn.
7. When meats are cooked, discard the whole orange and bay leaves. Cut the chourizo in slices and add back to the beans. Add the juice of one orange and check seasoning.
8. For the sauteed greens: Rinse leaves very well, pat dry, cut and discard any thick fibrous part of the stems. Stack leaves together and roll them into a cylinder lengthwise. Slice crosswise into very thin strips.
9. In a sautee pan, add the olive oil and garlic. When it starts to sizzle add the greens and sautee for 3 minutes stirring constantly. Set aside and keep warm.
10. To serve: Put the bean stew in a deep bowl with all the meats and serve using a laddle. Serve with white rice, the sauteed greens and the orange slices.
11. Goes well with cold beer or a real Brazilian Caipirinha with lime and Cachaca.
12. If using pre-cooked black beans skip steps 1 and 2 but make sure you add enough water so the bean stew has enough liquid to cook meats.
13. Note: You don't ned to use stock to make this bean stew as the bacon and meats have enough taste.

black bean, black beans, veal best, pork ribs, bacon, chourizo, vegetable oil, onions, garlics, bay leaves, orange, orange juice, chilli, salt, oranges, long grain white rice, kale, olive oil, garlic

Taken from food52.com/recipes/2378-brazilian-black-bean-stew-feijoada-brasileira (may not work)