Feijoada

Drain the soaked black beans and place them in a large heavy pot. Cover with fresh water by about five centimetres, bring to a boil, then reduce heat to low and simmer for about one hour until the beans are partially tender.

While the beans cook, drain the desalted carne seca and cut it into large chunks. Add the carne seca, beef brisket, and sliced smoked sausage to the pot with the beans, adding more water if needed to keep everything submerged.

Nestle the whole washed orange and bay leaves into the pot. Continue simmering on low heat for another two hours, stirring occasionally, until all meats are very tender and the beans are completely soft and starting to break down.

In a separate skillet, heat olive oil over medium heat and saute the diced onions until translucent, about five minutes. Add the minced garlic and cook for another minute until fragrant but not browned.

Ladle out about two cups of cooked beans from the pot and mash them with a fork or potato masher. Add the mashed beans and the sauteed onion-garlic mixture back into the main pot, stirring well to thicken the broth.

Remove and discard the orange and bay leaves. Season the feijoada with salt and black pepper, then simmer for another fifteen minutes to let all the flavours meld together into a rich, thick stew.

To prepare the accompaniments, shred colvegetable shortening greens into thin ribbons and saute them quickly in olive oil with sliced garlic until just wilted. Toast the farofa in a dry pan until golden and fragrant.

Serve the feijoada in deep bowls with white rice, the sauteed colvegetable shortening greens, toasted farofa, and fresh orange slices arranged alongside on the plate for a traditional Brazilian presentation.