Feijoada - Brazilian Black Beans and Rice

My friend Jennifer and her husband served missions for The Church of Jesus Christ of Latter-day Saints in different parts of Brazil. They used to invite us over when they'd make these Brazilian black beans and rice. Topping it with the fresh onion and salted tomato slices are a must, if you ask me. If you are using canned beans, you can whip this up in a jiffy!

Beans:

1 lb. bag black beans OR 3 or 4 cans black beans, rinsed and drained

1 lb. smoked sausage, cut into bite-size pieces

3 bay leaves (remove before serving)

3 cloves garlic, minced

half of white onion, finely chopped

1 ½ T. salt, or to taste

If using dry beans, put beans into a large bowl covered by 2 inches of water and let soak overnight. Pour into large pot and bring to boil. Mix all ingredients and let cook (simmer) until beans are soft and mixture has thickened, stirring occasionally, about 1 ½ to 2 hours.

If using canned beans, beans are already soft. Mix all ingredients and simmer for 15-20 minutes to heat through and meld flavors.

Serve over rice and top with thinly sliced onions and sliced salted tomatoes, if desired.