Feijoada

Soak dried black beans in cold water overnight. Drain and rinse.

In a large heavy pot, brown diced bacon over medium heat. Add chopped onion and cook 8 minutes until soft. Add minced garlic, cook 2 more minutes.

Add drained beans, pork ribs, and sliced sausage. Cover with cold water by 5 cm. Add bay leaves and half the orange (this helps with digestion and adds subtle flavour).

Bring to a boil, then simmer covered for 2–2.5 hours until beans are very tender and the broth is thick. Stir occasionally and top up water if needed.

Remove and discard the orange half and bay leaves. Season with salt. For a thicker sauce, mash some beans against the side of the pot.

Thinly slice collard greens and sauté in olive oil with garlic for 3 minutes — they should stay bright green.

Serve feijoada over white rice with collard greens, orange slices, and farofa (toasted cassava flour) on the side.