Method

Drain and rinse soaked beans. Drain and dice the carne seca (salted beef). Place beans, carne seca, pork ribs and trotters (if using) in a very large pot. Cover with cold water by 10 cm. Bring to a boil, skimming any foam.
About 5 min
Reduce to a very low simmer. Cook for 2 hours, adding hot water as needed to keep ingredients submerged.
About 11 min
In a separate pan, fry diced bacon over medium heat until fat renders. Add linguiça rounds and brown well. Remove meats. In the same fat, sauté onion for 10 minutes until deep golden. Add garlic and bay leaves; cook 2 minutes.
About 11 min
Add the onion mixture and the browned sausage and bacon to the main pot. Continue simmering 1–2 hours more until the beans are very soft and have begun to break down, thickening the broth naturally.
About 11 min
Season with salt and black pepper. Remove and discard the trotters (or serve them). The final stew should be thick, dark and deeply savoury, with all meats very tender.
About 11 min
Serve in a clay pot or deep bowl over white rice. Accompany with crispy farofa (toasted manioc flour with butter), sautéed collard greens and orange slices (the citrus cuts the richness and aids iron absorption). A dash of Tabasco or molho de pimenta is traditional.
About 3 min

Nutrition per serving (estimate)