Feijoada

Soak the black beans if time allows, then cover with fresh water and simmer until they begin to soften.

Brown the pork in batches. Add tougher cuts to the beans first and quicker-cooking sausages later so nothing dries out.

Fry onion, garlic, and bay, stir them into the pot, and simmer until the beans are tender. Mash a small spoonful of beans back into the broth to thicken it.

Let the pot stand for 20 minutes, then adjust salt and remove excess fat. Serve with rice, collards, and fresh orange.