Light feijoada

Ingredients:

• 450 g dry black beans
• 340 g chorizo ​​sausage, thinly sliced
• 60 g bacon, cut into pieces
• 3 bay leaves
• 2 cloves garlic, crushed
• 1 white onion, finely chopped
• Boiled rice and orange slices for serving

Preparation:

1. Soak beans in cold water for 8 hours or overnight.
2. Drain the beans, rinse, and set aside. Heat a large soup pot or Dutch oven over medium heat. Add the chorizo ​​and bacon and cook until golden brown, 5–7 minutes. Add the bay leaf, garlic, and onion and cook until the onion is soft, another 10 minutes.
3. Add the beans and 5 cups water; bring to a boil and simmer, covered, until the beans are tender and most of the water has been absorbed, 2.5 hours. Add 1/2 teaspoon of salt and taste. Serve with rice and orange slices.