Feijoada Completa with Garlic Kale and Farofa

Method

1. The night before, rinse the beans and soak them in three times their volume of water. Cut the brisket into 4 cm pieces, the ribs into single ribs and the belly into 3 cm pieces, sprinkle them evenly with the coarse salt, cover and refrigerate. The salt works its way in and gives the deep flavour of Brazil's cured meats.

   Add in this stepBlack turtle beans 180 gBeef brisket 120 gPork spare ribs 160 gPork belly 120 gCoarse salt (for curing the meat) 1 tsp

2. Drain the beans and put them in a 22 cm pot with the fresh water, bay leaves and brisket. Bring to the boil on high, skim off the foam, then turn down to medium-low heat and cook for 55 min. The beans should crush between your fingers but still hold their shape.

   Add in this stepWater 1,500 mlBay leaves 2

   medium-low heat

3. While the beans cook, fry the bacon in a large frying pan over medium-high heat to render the fat, then add the ribs and belly and brown them all over for 8 min. If they don't fit in one layer, brown them in batches. Turn down to medium heat, add the onion and garlic and fry for 4 min, until soft and translucent.

   Add in this stepBacon 40 gOnion, chopped 90 gGarlic cloves, chopped 4

   medium-high heat→medium heat

4. Pour a ladle of bean liquid into the pan and scrape up the browned bits, then tip everything into the bean pot. Add the orange cut in half, half-cover with the lid and simmer over low heat for 1 h 10 min. Stir right to the bottom every 15 minutes so nothing sticks, and add hot water if the beans poke above the liquid.

   Add in this stepOrange (for the pot) ½

   low heat

5. Slice the sausage and chorizo 1 cm thick, add them and simmer over low heat for 30 min more. Mash a ladle of beans and stir them back in to make the liquid creamy. Remove the orange and bay leaves and season with salt and pepper. It is the right thickness when it coats a spoon in a thin layer.

   Add in this stepSmoked sausage 100 gChorizo 60 gSalt and pepper to taste

   low heat

6. Strip the thick stems from the kale, stack and roll the leaves tightly and slice them into very thin 2 mm ribbons. Heat the olive oil and sliced garlic in a 24 cm pan; once fragrant, add the kale and toss quickly over high heat for 2 min. Take it off as soon as it is bright green and just wilted, and salt it straight away.

   Add in this stepKale 120 gGarlic clove (for the kale) 1Olive oil 1½ tbspSalt and pepper to taste

   high heat

7. In the same pan melt the butter, fry the chopped onion for 1–2 minutes, then add the cassava flour and stir constantly over medium-low heat for 6 min. When it looks sandy, turns light golden and smells toasty, finish with a pinch of salt.

   Add in this stepButter 20 gOnion, finely chopped (for the farofa) 30 gCassava flour (farinha de mandioca) or coarse breadcrumbs 60 gSalt and pepper to taste

   medium-low heat

8. Lift the meats onto a platter or leave them in the beans. Serve rice, feijoada, kale, farofa and peeled orange rounds on each plate; the orange cuts through the richness.

   Add in this stepOrange (to serve) 1Cooked white rice (to serve) to taste