FEIJOADA (BRAZILIAN BLACK BEAN STEW) in "Instant" Vita Clay Crock Pot

Ingredients

• 1 pound dried black beans (roughly 500 grams or 3 cups)
• 2 tablespoons olive oil 
• 1 yellow onion, diced
• 3 cloves garlic, chopped
• 1 pound (500 grams) pork shoulder, cut into smaller pieces (about 2" cubed)
• 1/4 pound (125 grams) slab bacon (strips are fine too), cut into lardons
• 1/4 pound (125 grams) dry chorizo, cut into pieces
• 1 ready-cooked sausage, any kind (I used a slightly spicy local sausage), cut into pieces
• 3 bay leaves
• cilantro, if desired

Directions

1. Add 2 quart filtered water to cover black beans in your clay pot and soak for overnight.
2. In a sauce pan over a medium high heat, sauté onion garlic until translucent. Add the bacon and let it render and cook with the pork, about 5 minutes more. Add pork and brown on all sides. Add into the soaked black beans in your vitaclay pot. Add sausage, chorizo and bay leaves. 
3. Set on stew or Slow to cook for 1.5 or 2 hours. 

Serve with white rice, Brazilian vinaigrette salsa, farofa, and greens. Garnish with cilantro if desired.