FEIJOADA

Steps:

• Soak beans in cold water for at least 8 hours or overnight. Drain and add to an 8- to 10-quart Dutch oven or large stockpot, nesting pork pieces, bacon, and bay leaves in beans. Cover with water by about 1/2 inch.
• Bring to a boil, then lower heat and simmer, uncovered, skimming any foam and fat for the first 1 1/2 hours. Remove pork ribs. Cover and cook for another 1 1/2 hours, stirring occasionally. Add smoked sausage, cover, and continue cooking 1/2 hour more. Season with salt and pepper to taste.
• Heat oil in a large heavy skillet over medium-high heat. When oil shimmers, add onion and cook, stirring occasionally, until browned, about 20 minutes. Sprinkle 1/4 teaspoon salt over minced garlic and smash into a paste using the side of a knife blade. Add garlic to skillet and cook until golden brown, about 2 minutes. Add onion and garlic mixture to beans and simmer, uncovered, for 30 minutes more, for a total cooking time of 4 hours, or until all are falling apart and melting into the beans. Season with salt to taste.
• Serve hot with Garlic Rice, Collard Greens, Farofa, Tomato and Onion Vinaigrette, and orange slices.