Crock pot feijoada

1. The night before you make this, rinse the cilantro, then chop the onion, garlic, and cilantro and put them in the refrigerator. Rinse the black beans and place them in the crock pot. Cover them with 3 inches of water and let them soak overnight.

2. The next morning, drain the black beans and then add more water to just cover the beans. Add the onion, garlic, cilantro, bay leaves, and seasonings.

3. Open the can of pickled jalapenos and add the liquid and half of the jalapenos to the crock pot.

4. Slice the kielbasa sausage into 1-inch slices and add to the crock pot.

5. Cut the pork roast into 2-inch cubes and season liberally with salt, pepper and garlic powder, and then add to the crock pot.

6. Mix well and then cook on low for 8-10 hours.

7. At this point you should have a soupy mixture. To thicken it up, it helps to reduce some of the liquid along with some of the beans in a large skillet, basically making some refried black beans to mix back in to thicken.

8. Place a large skillet on high heat. Spoon in half of the excess liquid from the crock pot and about 1 cup of the black beans. Taste the liquid and add more salt as needed (If the dish needs more salt in general, oversalt this liquid since it will be diluted when you add it back in).

9. Let this simmer until the liquid reduces by 75%, stirring occasionally.

10. Turn the heat down to medium, then mash the black beans using a bean masher, potato masher, or the back of a large spoon. Once the beans are of a refried-bean consistency, add them back to the crock pot and stir well.

11. Serve over white rice.