Brazilian black bean stew with smoked meats (Feijoada)

1. The night before, soak the black beans in plenty of cold water, and soak the salted dried beef (carne seca), cut into cubes, separately in water, changing the water 2-3 times to draw out the salt. If you can't get carne seca, smoked beef is a substitute (no soaking needed).

2. Put the drained beans, beef, smoked ribs and halved pig's trotters in a large pot, cover with 3 litres of water, add the bay leaves, bring to the boil, skim and simmer, covered, over low heat for 1½ hours.

3. Add the sliced smoked sausage and cook for another 45-60 minutes, until the beans and meats are completely tender.

4. In a frying pan, render the diced bacon in the oil, add the finely chopped onion and garlic and fry for 5 minutes, then add a ladle of beans, mash them and stir everything back into the pot – this thickens the stew. Season with pepper and salt if needed and cook for 15 more minutes.

5. Meanwhile cook the rice, cut the kale into thin strips and stir-fry in a little oil with garlic for 2-3 minutes; peel and slice the oranges.

6. Serve the feijoada in a bowl, with the meats sliced, alongside rice, stir-fried kale, farofa and orange slices.

Tip: The orange isn't decoration: its acidity freshens the rich, fatty stew – in Brazil feijoada is a leisurely, long Saturday lunch.