Hearty Brazilian Feijoada Completa

Soak the black beans in water for at least 4 hours, or preferably overnight. Drain and rinse.

In a large pot or Dutch oven, combine the soaked black beans, salted pork belly, beef jerky, smoked pork ribs, and bay leaves.

Cover with water and bring to a boil. Reduce heat and simmer for about 2-3 hours, or until the beans and meats are tender.

While the beans are simmering, prepare the sausage and bacon. In a separate pan, cook the bacon until crispy. Remove and set aside, reserving the bacon fat.

In the same pan with the bacon fat, cook the smoked sausage until browned. Set aside.

Once the beans are tender, remove the pork belly and ribs. Cut the pork belly into bite-sized pieces and shred the ribs, discarding the bones.

In a separate skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened. Add the minced garlic and cook for another minute until fragrant.

Add the onion and garlic mixture to the pot with the beans. Stir in the cooked bacon and sausage.

Add the orange (whole) to the pot. This will add flavor and help tenderize the meat.

Season with salt and pepper to taste. Simmer for another 30 minutes to allow the flavors to meld.

Remove the orange before serving.

Serve hot with cooked white rice, shredded collard greens, orange slices, and farofa.