Feijoada

Preparación

1. cocer a fuego lento60 min
   beans beginning to soften
   Cover the beans with fresh water, add bay leaves and simmer gently until they begin to soften. Keep them submerged, but do not flood the pot; the bean liquor is the future sauce.
2. cocer a fuego lento15 min
   bacon rendered and onion softened
   Render the bacon in a heavy pot, then soften onion and garlic in the fat. This aromatic base seasons the beans more evenly than adding raw onion late in the cook.
3. brasear75 min
   pork and ribs tender
   Add pork shoulder, ribs, beans and enough bean liquid to cover. Simmer gently until the meat is tender, skimming excess surface fat as needed. A hard boil can shred the beans before the tougher meat softens.
4. cocer a fuego lento20 min
   sausage hot and bean liquor creamy
   Add sausage for the final simmer. Mash a small spoonful of beans against the side of the pot if the broth needs body, then season only at the end because smoked meats contribute substantial salt.