Feijoada

Instructions

1. Drain and rinse the soaked black beans. Set aside.
2. In a large pot, heat the vegetable oil over medium heat. Add the onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Add the pork shoulder and beef brisket to the pot, cooking until browned on all sides, about 8 minutes.
4. Stir in the sliced sausage, bay leaves, smoked paprika, salt, and black pepper. Cook for an additional 5 minutes.
5. Add the drained black beans and water to the pot. Bring to a boil, then reduce the heat to low.
6. Cover the pot and simmer for approximately 2 to 2.5 hours, or until the beans and meats are tender and the flavors have melded together.
7. Stir occasionally, adding more water if necessary to maintain a stew-like consistency.
8. Once cooked, remove bay leaves and adjust seasoning with more salt and pepper if needed.
9. Garnish with chopped fresh parsley before serving.
10. Serve hot with cooked white rice and orange slices on the side.