Brazilian Feijoada Stew

Thoroughly wash the black beans and let them soak overnight in plenty of water. Wash the soaked beans again and drain them.

Finely dice the onion and garlic. Heat sunflower oil in a large pot to sauté the diced onion. Then add the chopped garlic and fry briefly with it. Add the drained black beans along with the bay leaf and bring to a boil with 1 liter of water.

Now season the beef goulash with plenty of pepper and add it to the black beans. Then cover the stew and let it simmer for at least 1 1/2 hours. Meanwhile, cut the Mettenden and chorizo sausage into bite-sized pieces, add both to the pot, and let simmer for another 1 1/2 hours with the lid closed. During this time, dice the pork belly and render it in a pan. At the same time, cook the brown rice according to package instructions. Wash the orange thoroughly and slice it.