Feijoada

Ingredients
500 g of black beans
300 g of dried meat
300 g smoked meat
300 g paio
300 g smoked sausage
300 g pork ribs
250 g of bacon
1 medium onion, chopped
1 clove garlic, minced
2 tbsp (tablespoons) chopped parsley
1 pinch paprika
1 pinch ground cumin
1 orange
chili to taste
salt and black pepper to taste kingdom
olive oil to taste
cabbage
3 bunches of kale
1 clove garlic, minced
1/2 onion, chopped
2 tbsp (tablespoons) of olive oil
50 g of bacon
salt to taste
sauce
1 onion, grated
parsley and chives to taste
cayenne and salt to taste
olive oil to taste
2 cups (tea) of bean soup
Method:
1. Pick the beans and place in a container background. Add enough water and let them soak for about 12 hours, changing the water every 3 hours.
2. With a sharp knife, cut the dried meat into pieces, remove and discard the fat, and place in a container. Cover with water and let soak for 12 hours, changing the water every 3 hours.
3. Cut the bacon into large cubes. Set aside a small portion for the steamed and cut into small pieces.
4. To cut the pork ribs into pieces, lay the ribs on a cutting board and let the bones of the face up. With a sharp knife, cut the meat along the line between the bones. Reserve.
5. Drain the dried meat and place the meat in a pan. Cover with cold water and bring to a boil. When boiling, drain the water and cover again with cold water. Bring back the fire and bring to a boil. Drain and set aside.
6. Drain the beans and place them in a large saucepan. Cover the beans with water and bring to a boil over high heat. While waiting to boil, wash the orange well under running water.
7. When boiling, lower the heat and add the whole orange (with peel) and dried meat. After 30 minutes, add the reserved ribs. After another 30 minutes, add the smoked meat. Remove and discard the orange.
8. Then add the sausages and bacon whole. Let cook for another 90 minutes or until meat and beans are tender.
9. Chop the onion, garlic and green seasoning. Take a large skillet over low heat, drizzle with a little olive oil and add the chopped bacon. Then add the onion and saute for 2 minutes. Add the garlic and saute for 1 minute. Place the green smell, cumin, paprika, chili, minced and stir well.
10. Grab a soft shell beans without the juice from inside the feijoada and place on a plate. Mash with a fork to form a paste. Place the beans in the skillet pope with sautéed and stir well. If necessary, add a little broth.
11. Transfer the stew to the pope for the pot of feijoada, stir and cook for another few minutes. 12. Taste the beans and check whether you need to add salt and pepper.
13. Remove the sausages into the pan and place them on a cutting board. Cut the sausages into thin slices and place the slices in the pan of feijoada. Expect the beans warm and serve immediately.
(Optional)
To accompany, serve white rice, steamed cabbage, farofa, fried manioc and orange sections.
Cabbage. Wash the cabbage under running water. Remove the leaves and stalks of the sheet stack one over the other. Wrap the leaves, pressing well, as if making a cigar.
Put the cigar cabbage on a cutting board and cut with a sharp knife, thinly sliced.
Take a large skillet, preferably nonstick, over low heat. Put the olive oil and bacon and saute for 2 minutes, stirring constantly. Add the onion and saute for 2 minutes. Add garlic and saute for 1 minute. Then put all the chopped kale to the pan and saute for 2 minutes without stirring constantly, or until the cabbage begins to wilt.
Season with salt and mix well. Remove the kale from the pan (still well greenback) and serve.
For the sauce, combine all ingredients and serve with the beans.