Feijoada (Brazilian Black Bean Stew)

450 g dry black beans
4 tbsp rice bran oil
450 g pork shoulder, cut in chunks
2 large onions, sliced
1 tsp SIDS CRAZY SALT
1 head of garlic, peeled & chopped
450 g corned beef, cut in chunks
225 g chorizo
450 g smoked sausage
1 smoked ham hock or shank
4 bay leaves
400 g crushed tomatoes
Salt
SIDS HOT WORCESTER SAUCE to serve

Pour boiling water over the black beans to sit while you prepare the rest of the stew.
Heat the rice bran oil in a large pot over medium-high heat and brown the pork shoulder. When it has browned, remove the meat from the pot, set aside and add the onions to the pot. Brown them, stirring occasionally, scraping up any browned bits from the bottom of the pot. Sprinkle SIDS CRAZY SALT over the onions and add the garlic. Stir well and sauté 2 more minutes.
Add back the pork shoulder and the other meats and add enough water to cover. Add the bay leaves, cover and bring to a simmer. Cook gently for 1 hour. Drain the black beans from their soaking liquid and add them to the stew. Simmer gently, covered, until the beans are tender, about 1½ hours.
Add the tomatoes, stir well and taste for salt, adding if it's needed. Simmer, uncovered, until the meat begins to fall off the ham hock, which will probably take 2-3 hours.
Serve with white rice and SIDS HOT WORCESTER SAUCE. A classic side dish would be sautéed rocket greens.