Feijoada Fritters With Collard Greens

• 1 pound dried black beans (about 2 1/4 cups), picked and rinsed
• 4 ounces jerk meat (carne seca), cut into 1/2-inch cubes
• 4 ounces pork shoulder, cut into 1/2-inch cubes
• 4 ounces bacon, cut into thin strips
• 1 linguica (or chorizo), cut into 1/2-inch cubes
• 3 bay leaves
• 8 cups water
• 2 tablespoons extra virgin olive oil
• 5 garlic cloves, finely minced
• Kosher salt and freshly ground black pepper
• pinch of cayenne
• pinch of paprika
• freshly grated nutmeg
• 1 cup manioc flour (farinha de mandioca fina)
• 2 tablespoons sour manioc starch (povilho azedo)
• 4 cups vegetable oil, for frying
• 1 tablespoon olive oil
• 8 ounces bacon, finely diced
• 2 garlic cloves
• 1 bunch collard greens, sliced very thin and blanched

1. Combine the beans, jerk meat, pork, bacon, linguica and bay leaves inside a pressure cooker.
2. Pour in the water, cover the pan, lock the lid and cook until the beans are soft and the meat is tender, about 1 hour (start at high; when you hear the pressure hissing, bring the heat down to low and start timing).
3. Remove the steam/pressure, uncover the pan and cool for 20 minutes.
4. (If you dont have a pressure cooker, put the ingredients in a Dutch oven pan and cook for 3 hours, until the beans and meat are cooked.)
5. Transfer everything to a blender and blend until smoothdo this in batches if necessary.
6. At this point the mixture will look like a thick brown pastenot very appealing, but stay with me, it really will taste divine.
7. In a large skillet, heat the olive oil over medium heat, add the garlic and cook until just golden, about 2 minutes.
8. Add the bean and meat paste, reduce the heat to low and cook, stirring with a wooden spoon, until it starts to bubble, 5 to 8 minutes.
9. Taste (it will be quite seasoned from the meats) and adjust the seasoning with salt, pepper, the cayenne, paprika and nutmeg.
10. Sprinkle in 1 cup of the manioc flour, stirring with a wooden spoon until the bean puree starts to pull from the pan, leaving a skin on the bottom, about 5 minutes.
11. Transfer to a bowl and let cool slightly.
12. Sprinkle the sour manioc starch on a cool surface and knead the bean paste with the starch until well combined and smooth.
13. Transfer to a large bowl and cover loosely with plastic wrap to keep it moist.

black beans, jerk meat, pork shoulder, bacon, linguica, bay leaves, water, extra virgin olive oil, garlic, kosher salt, cayenne, paprika, nutmeg, flour, sour manioc starch, vegetable oil, olive oil, bacon, garlic, collard greens

Taken from www.foodrepublic.com/recipes/feijoada-fritters-with-collard-greens-recipe/ (may not work)