Soak the beans

• Rinse the black beans and soak them in plenty of water overnight.
• Drain and discard the soaking water.

Cook the beans

• Place the beans in a stockpot and cover generously with fresh water.
• Add the bay leaves and bring to a boil.
• Lower the heat and simmer until the beans are tender.

Brown the meats

• Heat the olive oil in a frying pan.
• Brown the bacon, sausage and pork ribs until nicely colored.

Build the stew

• Add the browned meats to the pot of beans.
• Stir in the onion and garlic.
• Season with salt and black pepper.

Simmer the feijoada

• Simmer gently, stirring occasionally, until the meats are cooked through and the broth is thick.
• Adjust the seasoning to taste.

Serve

• Serve hot with rice, farofa and orange slices.