Adapted from Feijoada by Panelinha and Feijoada (Brazilian Black Bean Stew) by Daring Gourmet

Ingredients

• 12 oz sliced bacon, chopped
• 2 yellow onions, finely chopped
• 4 cloves garlic, minced
• ½ tsp ground cumin
• 2 bay leaves
• 5 (15 oz) cans black beans
• 2 lbs pork butt roast
• 11 oz linguiça Portuguese sausage, skins removed (I use Silva brand)

Directions

1. In a large stockpot, cook chopped bacon until the fat has melted and the edges are starting to brown. Add chopped onions and cook for about 5 minutes until translucent. Add the garlic, cumin, and bay leaves and stir for 1 minute to release their aroma.

2. Open the cans of black beans and drain the LIQUID ONLY into the stockpot. Stir. Store the cans of beans in the fridge until later.

3. Place the pork roast in a slow cooker and dump the bacon and onion mixture on top. Remove the skins from the sausages and add them to the slow cooker, as well.

4. Cook on low for 6 hours.

5. Discard the bay leaves. Pull out the sausages, slice them, and return them to the slow cooker. Pull out the pork roast, shred the meat into bite-sized chunks, discard the fat, and return the meat to the slow cooker. Dump in the cans of beans. Remove the layer of orange grease with a spoon and discard.

6. Increase slow cooker to high and cook for about one more hour. Adjust consistency if needed (add water to thin or remove lid for a while to thicken).

7. Serve with rice, sautéed kale, orange slices, and pão de queijo (Brazilian cheese rolls).