Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)

• 1/2 (15 ounce) can black beans, rinsed and drained
• 1 onion, diced
• 1/4 pound smoked ham, diced
• 1/4 pound calabresa (Portuguese smoked sausage), cut into 1/4-inch slices
• 4 cloves garlic, minced, divided
• 1 1/2 teaspoons salt
• 1 tablespoon ground cumin
• 1/2 teaspoon ground black pepper
• 1 bay leaf
• 1 1/2 teaspoons olive oil
• 4 leaves collard greens, cut into fine ribbons, or to taste
• 1 1/2 cups cassava flour
• 1 1/2 teaspoons butter, or to taste
• 4 cups cooked white rice
• 4 oranges, cut in wedges, or as desired
• 1/4 cup coarsely chopped cilantro

1. Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
2. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
3. Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
4. Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
5. Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
6. Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.

black beans, onion, ham, calabresa, garlic, salt, ground cumin, ground black pepper, bay leaf, olive oil, collard greens, cassava flour, butter, white rice, oranges, cilantro

Taken from www.allrecipes.com/recipe/260842/feijoada-nordestino-northeastern-brazilian-black-bean-stew/ (may not work)