Black beans and pork, cooked slowly all Saturday morning by Vovó in a pot bigger than any child in the family, and served with rice, greens, farofa and orange.
Ingredients
Black beans, soaked overnight
Smoked and salted pork, sausage, ribs
Onion, garlic, bay leaves
To serve: rice, collard greens, farofa, orange slices
Method
Simmer the beans with the meats, low and slow, for hours. Fry the onion and garlic, stir in a ladle of beans, mash, and return it all to the pot to thicken.