Traditionally served with garlic rice, collard greens, a tangy vinaigrette, and farofa, this hearty dish is the quintessential Brazilian comfort food.

Yields: serves 6-8

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8 slices bacon, cut into 2-inch pieces

½ lb. smoked pork chops, cut into 2-inch peices (available from Amish Foods)

½ lb. boneless pork shoulder, cut into 2-inch pieces

½ lb. Portuguese-style linquiça sausage or Spanish-style dry chorizo, cut into 2" pieces (available from Mello's Finest)

1 smoked ham hock

1 lb. dried black beans, soaked overnight

½ cup minced garlic, plus 8 cloves crushed

5 bay leaves

5 tbsp. olive oil

2 cups jasmine rice, rinsed

15 collard green leaves, stemmed and very thinly sliced

Kosher salt and freshly ground black pepper, to taste

1 ripe plum tomato, cored, seeded, and finely chopped

½ small white onion, finely chopped

Juice of 2 limes

1 cup finely chopped parsley

⅓ cup red wine vinegar

⅓ cup plus ¼ cup olive oil

3 slices bacon, minced

1 cup cassava flour (available from Barry Farm)

¼ cup raisins

3 oranges, peeled and sliced, for serving

Kosher salt and freshly ground black pepper, to taste

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1. Make the beans: Add the pieces of bacon to an 8-qt. Dutch oven over medium-high heat, and cook until fat renders, about 7 minutes. Add chops, shoulder, sausage, and ham hock, and brown, 8-10 minutes. Add beans, crushed garlic cloves, 3 bay leaves, and 8 cups water, and bring to a boil. Lower the heat and simmer, partially covered, until beans are tender, at least 1 hour. Keep warm.

2. Meanwhile, make the rice: Heat 2 tbsp. oil in a 4-qt. saucepan over medium-high heat. Add ½ of the minced garlic; cook for 2 minutes. Add rice, 2 bay leaves, salt, pepper, and 4 cups water. Bring to a boil, lower heat to medium-low; cook, covered, until rice is tender, about 15 minutes. Keep warm.

3. Make the collards: Heat 3 tbsp. oil in a 12" skillet over medium-high heat. Add remaining garlic; cook for 2 minutes. Add collards, salt, and pepper; cook until wilted, about 4 minutes. Keep warm.

4. Make the vinaigrette: Mix tomato, onion, lime juice, ½ of the parsley, vinegar, ⅓ cup oil, and salt and pepper.

5. Make the farofa: Heat minced bacon in a 12" skillet over medium-high heat until fat is rendered, about 3 minutes. Add cassava flour, and cook until toasted, 3 to 5 minutes. Add remaining parsley, ¼ cup oil, and raisins and cook 2 minutes more.

6. To serve: Shred meat from ham hock, discarding bone, and transfer with meat from beans to a platter. Put beans, rice, collards, and oranges around meat. Sprinkle vinaigrette and farofa over the dish.