Portuguese Feijoada

• tablespoons vegetables or 2 tablespoons olive oil2
• large onions, chopped↗2
• garlic cloves, crushed↗5
• slices bacon, chopped↗4
• lbs dried black beans, soaked overnight and drained↗2
• lb salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained↗1
• lbs linguica sausage, cut crosswise into 1/2-inch slices↗2
• lb smoked lean ham hock, fat scored↗1
• lb corned beef, cut into 2-inch cubes1
• orange, washed very well and quartered↗1
• bay leaves↗2
• teaspoon salt↗1⁄2
• teaspoon crushed red pepper flakes↗1⁄4
• quarts water, plus more as needed↗2

Step-by-step instructions

1. 1

   In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer. Cook, stirring occasionally, until the beans are very tender, about 2 hours.

2. 2

   Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.