Meat:
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.
Pico de Gallo:
In a large bowl, mix together all the ingredients. Let sit at room temperature for 30 minutes.
Yield: about 4 cups
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.
Yield: 8 side-dish servings
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.
Note: Manioc flour, also called cassava or tapioca flour, is available from specialty food stores.
Yield: about 2 cups

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2316.46 Kcal (9699 kJ)
Calories from fat	775.9 Kcal
		% Daily Value*
Total Fat	86.21g	133%
Cholesterol	314.23mg	105%
Sodium	2557.34mg	107%
Potassium	3904.39mg	83%
Total Carbs	286.25g	95%
Sugars	11g	44%
Dietary Fiber	26.84g	107%
Protein	101.4g	203%
Vitamin C	184.5mg	307%
Vitamin A	1.3mg	43%
Iron	20.7mg	115%
Calcium	529.3mg	53%

Amount Per 100 g
Calories	171.14 Kcal (717 kJ)
Calories from fat	57.32 Kcal
		% Daily Value*
Total Fat	6.37g	133%
Cholesterol	23.21mg	105%
Sodium	188.93mg	107%
Potassium	288.45mg	83%
Total Carbs	21.15g	95%
Sugars	0.81g	44%
Dietary Fiber	1.98g	107%
Protein	7.49g	203%
Vitamin C	13.6mg	307%
Vitamin A	0.1mg	43%
Iron	1.5mg	115%
Calcium	39.1mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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