Feijoada, Brazilian Black Bean Stew

Ingredients

• 450 grams black beans dry
• 4 tablespoons olive oil extra virgin 
• 450 grams boston butt pork shoulder cut into chunks
• 2 large onions sliced
• 1 head garlic peeled chopped
• 450 grams corned beef ribs cut into chunks
• 225 grams sausages fresh italian such as chorizo or sausage
• 450 grams sausage smoked such as linguica or kielbasa
• 1  ham hock smoked
• 3  bay leaves 
• 10 servings water 
• 411 grams canned tomatoes crushed canned
• 10 servings salt 

Equipment

• pot

Directions

1. Pour boiling water over the black beans and let them sit while you prepare the rest of the stew.
2. Heat the olive oil in a large pot over medium-high heat and brown the pork shoulder. When the meat has browned, remove the meat from the pot, set aside.
3. Add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot.
4. Sprinkle a little salt over the onions and add the garlic. Stir well and sauté 2 more minutes.
5. Add meat, bay leaves, cover with water, simmer:
6. Add back the pork shoulder, and the other meats and add enough water to cover.
7. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour.
8. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about an hour and a half.
9. Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer this, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.
10. Serve with white rice and hot sauce. A classic side dish would be sautéed collard greens.