Name: Brazilian black bean stew
Total time: 3 h
Yield: 8 servings
Cuisine: Latin American
Ingredients: 1 lb Dried black beans; 1 lb Smoked sausage; 1.5 lb Boneless pork shoulder; 8 oz Thick-cut bacon; 2 Yellow onion; 6 cloves Garlic; 2 Oranges; 1 bunch Collard greens; 3 cups Long-grain white rice; 3 Bay leaves; 2 tbsp Olive oil; 2 tsp Salt; 1 tsp Black pepper

It lands in the shopping form, where you can edit anything, add to it, and say what you think each thing costs. Nothing is ordered until you send it.

How to cook it · about 180 minutes

The night before, rinse the beans, pick out any stones, and soak them in a big bowl of cold water.
Cut the bacon into 1-inch pieces and the pork into 2-inch chunks. In a large pot over medium heat, cook the bacon 6 minutes until the fat runs. Add the pork and brown it for 8 minutes.
Add 1 diced onion and 4 minced garlic cloves and cook 4 minutes. Drain the beans and add them with the bay leaves and enough water to cover everything by 2 inches.
Bring to a boil, then cover partly and simmer on low for 1.5 hours, stirring now and then and adding water if it gets thick. Slice the sausage into rounds and add it for the last 45 minutes.
Scoop out 1 cup of beans, mash them with a fork and stir them back in to thicken the stew. Season with salt and pepper. Traditional feijoada uses salted pork cuts that are hard to find here, so this version leans on the bacon and sausage for that smoky, salty depth.
While it finishes, cook the rice. Remove the stems from the collards, roll the leaves up and slice them into thin ribbons. Cook them in the olive oil with the rest of the garlic and the second onion, sliced thin, over medium-high heat for 3 minutes with a pinch of salt.
Serve the stew over rice with the collards and orange slices on the side. The orange is traditional and cuts through the richness.

Amounts are on the list above — they change with the number of people; the steps do not.