Brazilian Meat, Pumpkin, and Black Bean Biscuits

                Serves 4

                ¼ cup extra-virgin olive oil, divided

                1 onion, divided, half chopped and half finely chopped

                1½ cans (15.5 oz. each) black beans, rinsed

                1 bunch collard greens (about 12 oz.), stems and ribs discarded, leaves cut into ½-inch strips

                4 oz. thick-sliced smoked bacon, cut into 1-inch pieces

                ¾ lb pork tenderloin, cut into 1-inch pieces

                Salt and pepper

                2 oz. cured chorizo, thinly sliced

                4 cloves garlic, chopped

                2 tablespoons grated parmesan cheese

                ¾ lb. meatloaf mix (¼ lb. each ground beef, pork, and veal)

                1 bay leaf

                ¼ teaspoon salt

                ⅛ teaspoon pepper

                2 medium eggs

                ¼ cup canned pure pumpkin puree

                2 tablespoons milk

                1 tablespoon dry milk powder

                10 tablespoons torn white bread

                1¼ cups white or whole wheat flour

                1 teaspoon water

                2 cups marinara sauce

                1 tablespoon chopped fresh parsley

                Orange slices, for serving

1.       Preheat the oven to 350°.  In a large dutch oven, heat 2 tablespoons olive oil over medium-low heat.  Add the chopped onion and cook, stirring occasionally, about 10 minutes.  Increase heat to medium and add ½ tablespoon olive oil.  Add finely chopped onion and cook until tender, 5 minutes.  Meanwhile, mash ½ cup beans in a bowl with the back of a fork.  Stir into the onion; set aside.

2.       In a large pot of boiling, salted water, cook the collards for 10 minutes.  Drain well and set aside.

3.       Meanwhile, add the bacon to the dutch oven and cook until the fat is rendered and the bacon is browned but not crisp, about 7 minutes; transfer the meat to a plate.  Pour out all but 1 tablespoon of the bacon fat from the pot and reserve.  Increase the heat to medium-high.  Season the pork with salt and pepper.  Working in batches, add the pork to the pan in a single layer and brown on all sides, about 5 minutes per batch.  Transfer to a plate.

4.       Add the chorizo to the dutch oven and cook, stirring, for 1 minute.  Stir in half of the garlic for 15 seconds.  Stir in the pork, bacon, onion mixture, remaining beans, cheese, meatloaf mixture, bay leaf, salt, and pepper.  Pour in the broth and simmer until the pork is just cooked through and the mixture has thickened, about 15 minutes.  Discard the bay leaf.  Let cool completely.

5.       In a bowl, beat together the eggs, pumpkin puree, milk, and milk powder.  Add the bread and the flour; let stand for 5 minutes.  Add just enough of the water for the dough to just come together.  Mix in broth mixture.  On a lightly floured surface, roll out the dough ½ inch thick.  Cut into shapes with 1½-inch cookie cutters.  Gather the scraps, combine, roll, and form more biscuits; repeat until all the dough is used.

6.       In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat.  Add half of the biscuits and cook 3½ minutes.  Transfer to a plate; repeat with the remaining olive oil and balls.

7.       Place biscuits 1 inch apart on an ungreased baking sheet.  Bake for 10 minutes, then turn over and bake another 10 minutes.

8.        Meanwhile, heat the reserved bacon fat in the large pot over medium-high heat.  Add marinara sauce and bring to a simmer.  Add the biscuits, cover and cook until firm, 5 minutes.  Add the cooked collards and remaining garlic; season with salt and pepper.  Heat through.  Divide biscuits evenly among 4 plates; top with the sauce, collards, parsley, and orange slices.