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1
Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator.
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2
In a separate bowl, soak the salt cured beef in cool water to cover to tenderize the meat, do this overnight also but change the water a couple of times.
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3
Drain the beans and carne seca; cut up the cured beef into chunks.
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4
Coat a large heavy pot with the oil and place over medium heat.
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5
When the oil is hot, add the salt pork, onions, garlic, pepper, and bay leaves.
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6
Cook and stir for 5 minutes to render out the pork fat and soften the vegetables.
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7
Add the ham hocks, sausage, ribs, cubed beef, carne seca, and black beans.
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8
Cover with just enough cold water to cover (about 21/2 quarts).
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9
Bring the liquid to a boil and then reduce to medium-low heat, cover, and simmer for 2 hours, stirring now and again.
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10
Skim any foam that rises to the surface during cooking and add more water if necessary to keep the ingredients covered during cooking.
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11
Dig the ham hocks out of the pot, discard the rind and fat, shred the meat, and return the ham to the pot.
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12
The beans should be really tender, like they are almost bursting.
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13
Mash about 1 cup of the beans against the side of the pot to cream them out.
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14
Give the stew a good stir, taste and check for seasoning.
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15
To serve, ladle some of the bean broth into shot glasses or little cups, add a dash of hot pepper sauce and drink this is traditionally done to get the palate prepared for the feijoada.
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16
Serve feijoada in large wide bowls, garnished with orange segments and accompanied by collard greens and white rice.
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17
To prepare the greens: cut away the tough stalks and stems from the collards and discard any leaves that are bruised or yellow.
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18
Fill the sink with water and salt, the salt helps to remove any impurities.
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19
Wash the collards thoroughly to remove the grit, 2 or 3 times, until the water runs clear.
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20
Dry thoroughly.
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21
Stack up several leaves and roll up lengthwise in a bundle, cut them into 1-inch ribbons.
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22
Repeat until all the leaves are shredded.
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23
Bring a large pot of lightly salted water to a boil; blanch the collard greens for 3 minutes until tender but still bright green.
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24
Drain the greens well.
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25
Heat a large deep skillet over medium flame and coat with the oil.
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26
Add the garlic and saute for 2 minutes to soften.
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27
Add the blanched greens and toss well with the oil and garlic.
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28
Pour in the chicken broth and cook for 5 minutes until the greens are wilted and tender; take care not to overcook.
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29
Season with salt and pepper and serve with the feijoada.
