Feijoada, a Brazilian slow cooked stew, packed full of black beans, five types of meat and loads of flavour.
Starting a day ahead, place the dried beans in a large bowl and cover with cold water; soak the beans overnight in the refrigerator.
In a large heavy pot, place ribs, sausage, pork hocks, corned beef, steak, onion, garlic and bay leaves. Pour over cold water, leaving a about an inch at the top of the pot. Bring the liquid to the boil and then reduce to a medium-low heat. Simmer for 1 ½ to 2 hours, or until meat is nice and tender.
Dig the meat out of the pot, let cool slightly and shred. Set aside.
Add soaked beans to stock and cook for 20 minutes or until tender. Return shredded meat to the stock and season to taste. Remove pot from heat and stir through baby spinach.
Serve with South American Salad.
To make the salad, place all ingredients except the lime and orange juice in a large mixing bowl. Gently toss until combined. Squeeze over orange and lime juice. Season with salt and pepper and drizzle with a little olive oil.