Feijoada I

Ingredients
BEANS


 * 2	lb	dried black beans picked over
 * 1/4	cup	olive oil
 * 1	lrg	Spanish onion chopped
 * 1/4	cup	chopped fresh garlic
 * 4	x	bay leaves
 * 12	cup	water
 * 2	x	ham hocks

ADOBO


 * 1/4	cup	ground cumin
 * 1/4	cup	ground coriander
 * 1/4	cup	kosher salt
 * 2	tbl	ground cayenne pepper
 * 1	tbl	adobo-style seasoning

MEAT


 * 2	tbl	olive oil
 * 1	lb	breakfast sausage links
 * 1	lb	smoked sausage links
 * 1	lb	chorizo sausage
 * 1	lb	beef tenderloin cut 1" cubes
 * 1	lb	pork tenderloin cut 1" cubes

FOR SERVING


 * 8	cup	hot cooked white rice

PICO DE GALLO


 * 4	lrg	tomatoes roughly chopped
 * 2	x	serrano chiles roughly chopped
 * 1	med	red onion roughly chopped
 * 1	bn	fresh cilantro stemmed, and
 * roughly chopped
 * 2	x	lemons juiced
 * 2	x	limes juiced
 * Kosher salt to taste
 * Freshly-ground black pepper to taste

SAUTEED GREENS


 * 2	lb	kale or mustard greens stemmed, and
 * roughly chopped
 * 2	tbl	olive oil
 * 4	x	fresh garlic cloves chopped
 * 1/4	cup	white wine
 * (or water)
 * Kosher salt to taste
 * Freshly-ground black pepper to taste

FAROFA


 * 1	cup	chopped bacon
 * 1/2	cup	chopped Spanish onion
 * 1/2	cup	manioc flour*
 * 8	tbl	unsalted butter
 * 2	lrg	eggs beaten
 * 1/4	cup	chopped scallions
 * Kosher salt to taste
 * Chopped scallion for garnish
 * 1	x	orange cut into wedges

Directions

 * Make the Beans: In a large bowl, add the beans and cover with cold water by 2 inches. Let the beans soak in the refrigerator overnight. Drain.
 * Heat the olive oil in a large pot over medium-high heat. Add the onion and cook, stirring, until translucent, about 8 minutes.
 * Meanwhile, make the Adobo: In small bowl, whisk together cumin, coriander, salt, cayenne, and adobo seasoning.
 * Add the garlic and bay leaves to the onion and cook, stirring, until fragrant, about 1 minute. Add the beans, water, ham hocks, and half of the adobo. Bring to a boil, lower the heat, and simmer, uncovered, stirring occasionally, until the beans are very tender, about 2 hours. Remove the ham hocks and pull and shred the meat. Add the meat back to the stew and discard the bones. (The stew can be made up to this point up to 3 days ahead.)
 * Make the Meat: In a large bowl, toss the sausages with the remaining adobo.
 * Heat the oil in a large cast-iron skillet over high heat. Working in batches, brown the sausages and transfer them to a plate. Roughly chop the sausages and stir them into the stew. Return the skillet to high heat and, working in batches, brown the beef and pork and add them to the stew.
 * Return the stew to a simmer and cook, stirring occasionally, for about 30 minutes more.
 * When ready to serve, arrange a mound of rice in the center of 8 plates and spoon some of the stew over the top of each. Spoon some of the pico de gallo and greens on opposite sides of the stew. Sprinkle with the farofa and chopped scallion and garnish with orange wedges.
 * For the Pico de Gallo: In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
 * For the Sauteed Greens: Heat the oil in a large pot over medium-high heat. Add the garlic and cook, stirring, until fragrant, about 1 minute. Add the greens and wine and cook, stirring, until wilted. Lower the heat to medium and cook, stirring occasionally, until tender, about 10 minutes. Season with salt and pepper. (Makes 8 side-dish servings)
 * For the Farofa: Heat a large skillet over medium-high heat. Add the bacon and cook, stirring, until its fat has rendered. Add the onion and cook, stirring, until lightly browned, about 5 minutes. Add manioc flour and cook, stirring, until golden brown and toasted. Add the butter and cook, stirring, until absorbed. Add the eggs and scallion and cook, stirring, until scrambled. Season with salt, to taste. Transfer to the farofa to a bowl and let cool slightly. (