Feijoada

Cut the meats (beef and pork) into pieces about 1.5 cm

Cut the pork ribs along the grain and divide them in half

Pie the pork knuckles and rumps into four pieces each, and the ears into pieces that can be stuffed with stuffing

Remove the skin from the sausages and cut them into rounds

Simmer the meats in water and cook them according to the following schedule: cured beef 40 minutes in a pressure cooker; smoked pork ribs 20 minutes with plenty of water; salted pork 20 minutes; pig's ears can be cooked together for 20 minutes

Place all the sausages, cut into pieces, on the fire in a covered pot with two cups of water and cook for 15 minutes

After everything is cooked, drain the water and reserve it to make the sauce

Taste the salt from the meats, which should have seasoned with cooking

If it hasn't, add another boil

Remember: feijoada without salt can be corrected, but oversalted is a lost cause! Wash and cook the black beans in a pressure cooker for just 25 minutes

They will remain a bit hard, but that's normal

Mix everything into a large pot with two liters of boiling water and cook for 30 minutes

Stir occasionally to prevent burning at the bottom

During cooking, the broth should thicken and rise

Prepare the tempero (seasoning) for the feijoada

Mince the garlic and fry it in bacon fat

Brown the onion in the same bacon fat and add everything to the pot with the meats and black beans

Add the bay leaves, letting them simmer a bit and then adding chopped parsley

Use the crumbs from the bacon to make a breadcrumb using Mandiooca flour

The parsley should be finely chopped and refried lightly with the bacon fat as well

Finish with a pinch of salt to give flavor

To make the sauce

Take that broth you set aside and add in the two finely chopped red peppers, the finely chopped onion, the chopped parsley, and the diced tomatoes

Mix everything into the broth and serve at the table

Serving suggestion: with white rice and good appetite!