Black beans, fresh, dried, and smoked pieces of pork and spices are added to an earthenware pot and slowly cooked for around eight hours. The result is a creamy umami filled stew. Delivered with white rice, manioc flour, and collard greens. This dish started out as slave food in the sugar cane plantations of Brazil. Landlords would give slaves black beans which were used to feed hogs, and all the unused parts of the hogs themselves; knuckles, ears, tails, ribs, heads. Slaves would put the beans and pork trimmings in a cauldron, and leave it cooking to be eaten upon their return from the fields. It is today the national dish of Brazil.