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1
Rinse and sort through the black beans. Soak in a large bowl of water overnight. Have at least 3 inches of water on top of the beans. Drain the water the next day. For this recipe please don't even think about using canned black beans here...you really just can't.
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2
Cut the sausage into 1 inch pieces (I also remove the casing). Cut the short rib meat off the bones in 1 inch pieces, but do save the bones to brown and add to the pot. In a large Dutch oven heat the olive oil. Brown the meat in batches and transfer to a platter.
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3
In the same pan saute the chopped onions and smashed garlic. Add the pepper, thyme and bay leaf. Next add the drained beans and black pepper. Zest one half of an orange and add that. Add the flesh of one orange (with the white peel removed). Pour in 4 cups of stock, and bring to a simmer; continue to simmer slowly uncovered for about an hour, stirring occasionally. Do not let the beans burn on the bottom.
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4
Return the browned meat (bones, too) to the pot after the sauce has begun to thicken, and continue to simmer very slowly for another half hour. If you are making a kosher version with all short ribs, add additional spices to the beef. Stir in and add additional stock if the sauce is getting overly thick. Simmer slowly for another half hour, at least, until the beans have really softened. Add salt last. Taste and adjust seasoning. You want a long, slow cook with this stew. It should reduce by almost half while cooking.
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5
When the sauce has thickened to your liking and the meats are very tender, it is ready to serve. Remove the bones and bay leaf, as well any other bits you think unsavory. Slice up three oranges. Arrange rice and farofa, or French couscous, on a platter. Ladle the beans and the meats on top. Garnish with sliced oranges, sliced scallions, and sprigs of cilantro. Serve with sauteed kale (couve a mineira) or swiss chard, roasted cassava, and a batida de limao (or beer works, too).
