We've made feijoada once before but that was kind of a cheat. This time we've looked into it properly and given it our best shot... it's almost traditional. Hopefully this celebrates Brazil's national dish a little more accurately, but we'd love to hear what you guys think of it...
Soak the black beans in plenty of cold water over night.
Replace the water in the beans so that they are covered by about 5cm in a deep pan and submerge the ribs and bay leaves. Heat to a boil and simmer gently for an hour.
Add in the ham joint and simmer gently for another hour, topping up the water when required so the beans and ham remain covered.
Peel and slice the onions and crush the garlic. Fry both in a separate saucepan with a shot of olive oil for 3-4 minutes to soften.
Slice the chorizo and smoky sausage into bite-sized pieces and add to the onions to fry for a another minute along with the ground cumin.
Scoop a couple of ladles of cooked beans from the big pot into another bowl and begin to mush with a potato masher or back of the spoon. Transfer all of the onion mixture and the mushed beans into the big pot as you lift out the ham joint.
Hack the ham joint into bite-sized pieces and return to the pot along with plenty of chopped fresh parsley.
Boil the rice in salted water until plump and cooked.
Wash and chop the collards and boil in salted water for 2-3 minutes. Segment the orange, stirring the juice that escapes into the feijoada.
Season the stew to your liking and portion into big bowls beside steaming rice, the drained greens and orange segments. Serves 4