Real Feijoada (canned black beans and pork meat)

INGREDIENTS

5 cans of black beans
300g smoked sausage
300g pork tenderloin (varkenshaas)
100g bacon
300g pork ribs
1 onion
2 garlics
4 bay leaves (laurierblad)
salt
Black pepper
oil

INSTRUCTIONS

Drain the beans from the cans and reserve the broth.
In a large pan, fry the meats, each one at a time and reserve. Probably a black crust will form… try not to let it burn but don’t be scared by it either – it will enrich the beans taste.
Fry the bacon and set aside.
Saute the onion and garlic.
Pour the beans without broth into the pan.
Add bacon and mix well.
Add meat and mix well.
Add the bean broth and fill the pan with water until all the meat is covered.
Add the bay leaf and cook.
It will be good in 30 minutes, but the longer you let it cook, the thicker and more flavorful the feijoada will be (you can add more water to prolong the cooking time).2h is ideal.
Traditional side dishes for feijoada are white rice, braised green kale, peeled orange, crackling (deep fried pork rind) and farofa (another typical Brazilian dish).
But only white rice is good enough.
This recipe serves around 8 to 10 people