Brazilian Feijoada / Feijoada Brasileira a la Americana

I call this Feijoada Americana since it is made with ingredients easily found in USA:

- Cured salt pork (belly)
- Portuguese sausage (I recommend the Silva brand)
- Corned beef
- Smoked ham
- Smoked pork chops
- If you find on a Brazilian store: Paio, smoked ribs
- Onions
- Garlic
- Bay leaves
- Black Beans 

For meat and beans amounts use what I got from my sister, Tata: 50g of dry beans por head and 250-300g of meat per head

1) Separate the beans from any strange particles (small stones, older/deformed cores, etc.), wash it
2) Cover the beans with clean drinking/filtered water and let it rest overnight or for at least 6-10 hours, change the water at least twice if possible (it seems that this helps  reduce the amount of gases produced when you eat the beans!)
3) Cut the Cured pork belly in cubes and fry it until some fat forms in the pan, do not overcook, this is just to reduce the fat, the pork belly will be cooked again inside the bean stew. remove the pork belly form the liquid fat
4) Cut the corned beek in cubes and boil it in hot water, remove all the foam that forms on top of the boiling water. Remove the corned beef and let it on the side. save that water
5) Cut onions in small pieces, do the same with garlic. Use some of the fat from the pork belly to stir fry the onions and garlic
6) Put the beans (without the resting water) on a pressure cooker, add hot water, let it boil and scoop out the foam that forms on the surface, add the stir fried onions and garlic, add the bay leaf and let it and cook for 45 minutes
7) Keep the beans cooking on low heat but this time with the pork belly, corned beef, ham and any other meat inside the pot, let it cook for a while
8) Remove the big pieces of meat, cut them in small chuck and put the meat back inside the beans
9) At end, if you want, stir fry another onion, green onion and parsley, stir fry and add on top of the stew
10) Serve with rice, tapioca flour, couve (stir fried with onions and garlic - do the onions and garlic first and add the couve (collard greens rolled and sliced in strings) just at the end) and slices of orange
11) You can use a vinaigrette on top of the meat



For a good actual recipe check this one from Ana Maria Braga (Sorry, in Portuguese only):
https://globoplay.globo.com/v/1246869/