Instructions

1. Begin by soaking 1 pound of black beans in water overnight. This will help them cook evenly and soften.
2. In a large heavy pot, heat 2 tablespoons of vegetable oil over medium heat. Add 1 chopped onion and 4 minced garlic cloves. Sauté until the onion is translucent and fragrant.
3. Next, add 1 pound of pork shoulder, cut into 1-inch cubes. Cook until browned on all sides, about 5-7 minutes.
4. Stir in 1 pound of smoked sausage, sliced into 1/2-inch pieces, and continue to sauté for another 3-4 minutes, allowing the flavors to blend.
5. Add the soaked and drained black beans to the pot, along with 6 cups of chicken broth, 2 bay leaves, and 1 tablespoon of smoked paprika. Bring the mixture to a boil.
6. Reduce the heat to low, cover the pot, and let it simmer for about 2 hours, stirring occasionally. If necessary, add more broth to maintain a stew-like consistency.
7. Once the pork is tender, add 1 pound of beef brisket, cubed, and simmer for an additional 30 minutes.
8. In the last 10 minutes of cooking, season with 1 each of salt and black pepper, adjusting to your preference.
9. Remove the bay leaves before serving. Serve the feijoada hot, garnished with chopped fresh parsley and accompanied by steamed white rice, orange slices, and farofa (toasted cassava flour).