Portuguese Feijoada, with Accompaniments (Vinaigrette, Rice, Collard Greens)

Ingredients

• 2 pounds Linguica, cut crosswise into ½-inch slices
• 2 tablespoons canola oil
• ½ teaspoon salt
• 2 quarts water, plus more as needed
• ¼ teaspoon crushed red pepper
• ½ teaspoon salt
• 1 orange, washed very well and quartered
• + 30 more ingredients
• • 1 pound corned beef, cut into 2-inch cubes
  • 1 pound smoked lean ham hocks, fat scored
  • 1 pound salt pork, cut into ½-inch cubes, boiled for 5 minutes and drained
  • 1 teaspoon salt
  • 1 (12-ounce) beer
  • 2 bunches collard greens, washed well and shredded
  • 3 cloves garlic, crushed
  • 2 medium tomatoes, chopped
  • 1 bay leaf
  • 4 cups boiling water
  • 3 cups long grain white rice, washed and drained
  • 3 cloves garlic, minced
  • 1 yellow onion, finely chopped
  • ¼ cup canola oil
  • 1 cup chopped parsley leaves
  • 1 teaspoon salt
  • ½ cup olive oil
  • 1 cup white vinegar
  • 2 fresh red cayenne peppers, seeded and minced or ¼ teaspoon crushed red pepper
  • 1 large white onion, finely chopped
  • 4 large tomatoes, chopped
  • Sauteed Collard Greens (Couve refogada), for serving, recipe follows
  • Vinaigrette Sauce (Molho de vinagrete), for serving, recipe follows
  • Portuguese rice, for serving, recipe follows
  • 2 bay leaves
  • 2 pounds dried black beans, soaked overnight and drained
  • 4 slices bacon, chopped
  • 5 cloves garlic, crushed or minced
  • 2 large onions, chopped
  • 2 tablespoons vegetable or olive oil

1. In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a ...

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