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1
Make the beans: In a large bowl, add the beans and cover with cold water by 2 inches.
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2
Let the beans soak in the refrigerator overnight.
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3
Drain.
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4
Heat the olive oil in a large pot over medium-high heat.
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5
Add the onion and cook, stirring, until translucent, about 8 minutes.
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6
Meanwhile, make the adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
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7
Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute.
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8
Add the beans, water, ham hocks, and half of the adobo.
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9
Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours.
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10
Remove the ham hocks and pull and shred the meat.
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11
Add the meat back to the stew and discard the bones.
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12
(The stew can be made up to this point up to 3 days ahead.)
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13
Make the meat: In a large bowl, toss the sausages with the remaining adobo.
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14
Heat the oil in a large cast-iron skillet over high heat.
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15
Working in batches, brown the sausages and transfer them to a plate.
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16
Roughly chop the sausages and stir them into the stew.
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17
Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
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18
Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
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19
When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each.
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20
Spoon some of the pico de gallo and greens on opposite sides of the stew.
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21
Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
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22
In a large bowl, mix together all the ingredients.
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23
Let sit at room temperature for 30 minutes.
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24
Heat the oil in a large pot over medium-high heat.
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25
Add the garlic and cook, stirring, until fragrant, about 1 minute.
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26
Add the greens and wine and cook, stirring, until wilted.
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27
Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes.
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28
Season with salt and pepper.
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29
Heat a large skillet over medium-high heat.
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30
Add the bacon and cook, stirring, until its fat has rendered.
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31
Add the onion and cook, stirring, until lightly browned, about 5 minutes.
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32
Add manioc flour and cook, stirring, until golden brown and toasted.
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33
Add the butter and cook, stirring, until absorbed.
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34
Add the eggs and scallion and cook, stirring, until scrambled.
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35
Season with salt, to taste.
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36
Transfer to the farofa to a bowl and let cool slightly.
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37
Note: Manioc flour, also called cassava or tapioca flour, is available from specialty food stores.
