Portuguese-Style Beans

Place the pinto beans in a pot.

Add the bay leaves and water to the beans and cook until they are tender.

Begin by rendering the smoked pork fat in a cast-iron skillet, using a wooden spatula.

While the fat renders, mash the garlic with a little salt, ensuring the result is coarsely crushed and not a smooth paste.

As soon as the fat is well rendered, quickly brown the smoked sausage over high heat, just long enough to sear it without burning.

Add the onion, tomato, and mashed garlic (with salt) to the sauté, stirring and cooking until the vegetables are very soft.

Add the cooked beans and their liquid to the sauté mixture in the pot.

Add the potato and let it cook until tender, checking the doneness frequently.

Add the chopped bell pepper and the shredded collard greens, mixing them into the beans.

Cook for approximately 30 seconds, just enough time for the collard greens to achieve a vibrant green and the bell pepper to become brightly colored.

Transfer the Portuguese-Style Beans to a beautiful serving dish and serve.