Ingredients:

• 1 pound black beans

• 1 pound pork shoulder, cut into chunks

• 1 pound smoked sausage, sliced

• 1/2 pound bacon, diced

• 1 onion, chopped

• 3 cloves garlic, minced

• 2 bay leaves

• 1 tablespoon cumin

• Salt and pepper to taste

• Rice and orange slices for servin

Instructions:

1. Soak the black beans in water overnight, or for at least 8 hours.

2. Drain the beans and rinse them in cold water.

3. In a large pot or dutch oven, cook the bacon over medium heat until crispy.

4. Add the pork shoulder to the pot and cook until browned on all sides.

5. Add the sliced sausage to the pot and cook until browned.

6. Add the chopped onion and minced garlic to the pot and cook until softened.

7. Add the soaked and rinsed beans to the pot and cover with water.

8. Add the bay leaves and cumin to the pot.

9. Bring the mixture to a boil, then reduce the heat to low and simer until the beans are tender, about 2-3 hours.

10. Season the feijoada with salt and pepper to taste.

11. Serve the feijoada hot with rice and orange slices on the side.

Serve with caipirinha, batida de côco and for dessert: brigadeiro