Instructions

1. Begin by soaking 1 pound of black beans in water overnight. This will help soften the beans and reduce cooking time.
2. The next day, drain the soaked beans and set them aside. In a large pot, heat 2 tablespoons of vegetable oil over medium heat.
3. Add 1 chopped onion and 4 minced garlic cloves to the pot. Sauté until the onion is translucent and fragrant, approximately 5 minutes.
4. Stir in the soaked black beans, 6 cups of chicken broth, and 2 bay leaves. Bring the mixture to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 1 hour, stirring occasionally.
5. While the beans are cooking, prepare the meats. In a separate skillet, heat 2 tablespoons of vegetable oil and add 1 pound of smoked sausage, sliced into rounds. Cook until browned, about 5-7 minutes.
6. Next, add 1 pound of diced pork shoulder and 1 pound of diced beef brisket to the skillet. Sear the meats until browned on all sides, about 8-10 minutes.
7. Once browned, transfer the cooked meats to the pot with the beans. Stir well to combine.
8. Season the stew with 1 tablespoon of paprika, 1 tablespoon of cumin, and salt and pepper to taste (use 1 each for both).
9. Continue to simmer the feijoada for another 1 to 1.5 hours, or until the beans are tender and the flavors have melded together.
10. Before serving, remove the bay leaves and adjust seasoning if necessary. Serve the feijoada hot, garnished with 1 each of chopped fresh cilantro and orange slices for a fresh twist.