Feijoada

Cover the black beans with cold water and leave to soak for 8–12 hours (preferably overnight), then drain and rinse the beans under running water.

In a large pot or heavy-bottomed saucepan, fry the bacon over medium heat for 4–5 min until the fat renders out.

Add the diced pork shoulder and brown on all sides, 7–8 min.

Add the smoked sausage sliced into rounds, along with the onion and garlic, and cook for another 5 min until the onion turns translucent.

Add the rinsed beans and bay leaf, then pour in enough water to cover the ingredients by 3–4 cm.

Bring to a boil, reduce the heat to low, cover with a lid and simmer for 1.5–2 hrs, stirring occasionally and topping up with water as needed, until the beans and meat are tender and the sauce has thickened.

Season with salt to taste at the end of cooking — the bacon and smoked sausage already add saltiness — and remove the bay leaf.

Serve hot with boiled rice, sautéed collard greens and fresh orange wedges, which are traditionally served alongside this hearty dish.