📖 Instructions

1. **Soak the Beans (Important!)**: Place the black beans in a large bowl and cover with plenty of cold water. Let them soak for at least 8 hours, or preferably overnight. This step is crucial for even cooking and reducing the cooking time. I skip this sometimes tho! but dont tell anyone...
2. **Prepare the Pork**: Rinse all the pork components (pork shoulder, ribs, and belly) under cold water. Cut the pork shoulder and belly into roughly 2-inch pieces. This ensures even cooking and flavor distribution.
3. **Render the Bacon**: In a large, heavy-bottomed pot or Dutch oven, cook the bacon over medium heat until it's crispy and has rendered its fat. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot. We need that!
4. **Sauté Aromatics**: Add the chopped onion and minced garlic to the pot with the bacon fat. Cook over medium heat until the onion is softened and translucent, about 5-7 minutes. Stir frequently to prevent burning. Nobody wants that!
5. **Brown the Pork**: Increase the heat to medium-high and add the pork shoulder and ribs to the pot. Brown the pork on all sides, working in batches if necessary to avoid overcrowding the pot. Browning adds depth of flavor to the feijoada. Remove the browned pork and set aside.
6. **Combine Ingredients**: Drain and rinse the soaked black beans. Add them to the pot along with the browned pork shoulder and ribs, pork belly, dried beef, smoked sausage, and liverwurst. I love it when it simmers for daysssss..
7. **Add Liquid and Season**: Pour in enough beef broth or water to cover all the ingredients by about 2 inches. Add the bay leaves, cumin, oregano, and black pepper. Stir well to combine.
8. **Simmer**: Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for at least 3 hours, or until the beans are very tender and the pork is falling apart. Stir occasionally to prevent sticking and add more liquid if necessary. Trust me on this...
9. **Add Pickles**: During the last 30 minutes of cooking, stir in the chopped pickles. The pickles add a tangy, sour element that cuts through the richness of the feijoada.
10. **Adjust Seasoning**: Taste the feijoada and adjust the seasoning as needed with salt and pepper. Remember that the dried beef and smoked sausage are already quite salty, so go easy on the salt. Maybe add some more!
11. **Skim the Fat**: Use a skimmer or slotted spoon to remove any excess fat that rises to the surface during cooking. This helps to lighten the dish.
12. **Serve**: Remove the bay leaves before serving. Serve the feijoada hot, traditionally with rice, collard greens (or kale), farofa (toasted cassava flour), and orange slices. Don't forget the bacon bits for garnish!