Feijoada (Brazilian Black Bean Stew) - cooking recipe

Ingredients

6 tablespoons olive oil
2 lbs pork shoulder, cut into 2 inch pieces
1 lb dried black beans
1 lb smoked sausage, cut into 1 inch pieces (such as kielbasa)
8 ounces smoked ham hock
1 large onion, chopped
2 bay leaves
2 garlic cloves
salt & freshly ground black pepper
1 cup fresh parsley, chopped
4 cups cooked white rice
pickled jalapeno pepper, for garnish
orange, thinly sliced for garnish

Preparation

In a large Dutch oven, heat 2 tablespoons oil over medium high heat; add pork pieces and cook, turning, until browned, about 8 minutes.
Add 8 cups water, beans, sausage, ham hock, 1/2 cup onion, bay leaves, garlic, and bring to a boil; lower heat and simmer until the beans are tender, about 2 1/2 hours (add water, as needed, to keep the pork and beans submerged).
During the last 20 minutes of cooking, in a large skillet, heat 1/4 teaspoon olive oil over medium heat and add onions, cooking until carmelized, about 15 minutes.
Transfer 1 1/2 cups of the cooked beans to the skillet with the carmelized onions and mash; stir back into the stew and cook another 30 minutes.
To serve, remove the bay leaves and garlic; season with salt and pepper and garnish with chopped parsley.
Serve with white rice, pickled jalapeno, and slice oranges.