• Rinse the black beans and soak them in water overnight. Drain and rinse again before using.
• Cut the sausage and pork shoulder or bacon into bite-sized pieces.
• In a large pot or slow cooker, heat the olive oil over medium-high heat. Add the onion and garlic and sauté for 2-3 minutes or until the onion is translucent.
• Add the pork shoulder, bacon, and chorizo sausage to the pot and cook until the meat is browned on all sides.
• Add the black beans, bay leaves, and water to the pot or slow cooker.

  NOTE: If using a slow cooker, cook on high for 4-6 hours or on low for 8-10 hours, or until the beans are tender.
• Season the feijoada with salt and black pepper to taste.
• Serve the feijoada with cooked rice, farofa, and orange slices on the side.

Slow Cooker instructions:

• Follow steps 1 and 2 as above.
• Transfer the meat, onion, and garlic to a slow cooker.
• Add the soaked black beans, bay leaves, and water to the slow cooker.
• Cover and cook on high for 4-6 hours or on low for 8-10 hours, or until the beans are tender.
• Season the feijoada with salt and black pepper to taste.