Feijoada Leve (Brazilian Black Bean Stew)

Fire up a Dutch oven over medium heat.

Add the olive oil and swirl.

BROWN THE MEATS

Dry the ribs with paper towels. Add half the ribs to the Dutch oven and cook 6 minutes, browning them as evenly as possible on all sides.

Remove the ribs and set aside. Repeat the process with the remaining 6 ribs.

Add the chicken sausage to the Dutch oven and brown evenly on all sides, about 5 minutes.

Remove the chicken sausage and set aside.

CREATE A FLAVORFUL LIQUID FOR COOKING THE BEANS

Now, add the 2 cups onion and stir until translucent, about 5 minutes.

Add 6 garlic cloves. Cook 1 minute.

Add the 3 cups chicken stock and beer, and stir until combined.

Reduce heat to medium-low. Add the black beans. Stir to incorporate.

ADD THE MEATS TO THE STEW AND SIMMER

Return the chicken sausage and ribs to the pot.

Add the carne seca or jerky, the bay leaves, 1/2 teaspoon salt, and the pepper.

Monitor the pot until it comes to a slight simmer. Don't let it bubble fiercely.

Reduce the heat to low, cover the pot, and simmer for 1 hour, until the ribs are still moist but cooked through.

Remove the sausages and let them stand for 5 minutes.

Cut them into a total of 12 (1/2-inch) pieces. Return them to the pot.

Remove the carne seca or jerky, shred it, and stir the meat back into the stew.

MAKE THE RICE

Bring the 2 cups chicken stock and 1/8 teaspoon of the salt to a full rolling boil in a small saucepan.

Add the rice and 2 garlic cloves. Stir to combine.

Reduce heat to very low and cover.

Cook for 12 minutes.

Remove the pan from the heat, and, leaving the pan covered for another 10 minutes, let it stand and allow the rice to continue cooking from carry-over heat.

PREPARE THE FAROFA

Heat a small skillet over medium heat.

Add the butter and warm until it foams. Swirl.

Add the 2 tablespoons onion and cook 2 minutes, until translucent.

Add the farina and 1/8 teaspoon of the salt, and stir frequently to toast, 3 minutes.

AND SERVE!

Fluff the rice with a fork and spoon it evenly among 12 shallow bowls.

Top each serving with 2/3 cup of the feijoada and 1 rib, and sprinkle each evenly with farofa.

Serve with the orange slices.