Je cuisine une boîte de haricots rouges - Recette EXPRESS

Soak black beans in water overnight.

Drain beans and set aside.

In a large pot, heat oil over medium heat and cook bacon until crispy.

Add chopped onion and garlic, sauté until translucent, about 3-4 minutes.

Stir in pork shoulder and beef brisket, browning on all sides.

Add chorizo and smoked sausage, cooking for an additional 5 minutes.

Incorporate soaked black beans, bay leaves, cumin, and black pepper.

Pour in enough water to cover the beans and meat by 2 inches.

Bring to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.

Add salt to taste and continue cooking until beans are tender.

Meanwhile, prepare rice according to package instructions.

Sauté collard greens in a separate pan with garlic until wilted.

Serve feijoada over rice, garnished with chopped cilantro and orange slices.

Enjoy with collard greens on the side.

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