Sunday Feijoada with Pork Belly and Smoky Sausage

Dice the yellow onion and bell pepper. Roughly chop the tomatoes. Mince the garlic cloves finely.

Cut the pork belly into 2-centimeter cubes. Slice the smoky sausage into thick rounds.

If using dried black beans, rinse them well and soak overnight in plenty of cold water. Drain before using.

Rinse the white rice under cold water until the water runs clear. Set aside.

In a large Dutch oven over medium-high heat, add a splash of oil. Brown the pork belly cubes on all sides, about 5 minutes. Remove and set aside.

In the same pot, brown the smoky sausage rounds until they release their oils and develop a deep color, about 4 minutes. Remove and set aside with the pork.

Reduce heat to medium. Add the diced onion to the pot and cook until soft and translucent, about 5 minutes.

Add the minced garlic, diced bell pepper, and smoked paprika. Cook for 2 minutes, stirring constantly, until fragrant.

Add the chopped tomatoes and cumin. Cook down for another 3 minutes until the tomatoes break down into a thick sauce.

Return the browned pork belly and sausage to the pot. Stir to coat everything in the sofrito base.

Add the drained black beans and chicken broth. Season with salt and black pepper. Stir well.

Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour 30 minutes, stirring occasionally, until the beans are creamy and the pork is tender.

If the stew thickens too much, add a splash of broth or water. Taste and adjust seasoning.

While the feijoada simmers, cook the white rice. Use a rice cooker or bring 4 cups of water to boil, add the rinsed rice, reduce heat to low, cover and cook for 18 minutes. Fluff with a fork.

Tear the cilantro leaves from the stems. Cut the limes into wedges.

Ladle the feijoada over generous mounds of white rice in deep bowls.

Finish with a squeeze of lime, a handful of fresh cilantro leaves, and an extra pinch of salt if needed.