Brazilian Feijoada

Soak black beans in water overnight.

Chop the pork shoulder, chorizo, beef brisket, and smoked sausage into bite-sized pieces.

Finely chop the onion and garlic.

Heat olive oil in a large pot over medium heat.

Add onions and garlic, cooking until translucent, about 5 minutes.

Add pork shoulder, chorizo, beef brisket, and smoked sausage to the pot, browning the meats for about 10 minutes.

Add the soaked black beans, bay leaves, black pepper, and salt.

Pour in enough water to cover the beans and meats.

Bring to a boil, then reduce heat and simmer uncovered for about 2 hours, stirring occasionally.

While the feijoada simmers, cook the rice according to package instructions.

Once the beans are tender and the stew is thickened, remove from heat.

Serve the feijoada hot with rice and garnish with orange slices.