Feijoada

Steps

1. Transfer the black beans into a large bowl and sort them out.
2. Wash the beans a few times, discarding the water.
3. Cover the beans with one to two inches of water and let it soak overnight.
4. Wash the beans once again, discarding the dark water.
5. Dice one yellow onion and finely chop four cloves of garlic.
6. Cut 12 ounces of smoked Kielbasa sausages into pieces.
7. Cut six thick slices of center cut bacon into small pieces.
8. Cut one slab of pork ribs into individual ribs, seasoning them with salt, cumin, smoked paprika, and fresh ground black pepper.
9. In a large Dutch oven pan over high heat, add a good drizzle of oil then add the ribs and sear all sides until nice and brown. Remove the ribs from the pan and reserve.
10. Add the bacon to the pan and let it crisp up. If too much fat accumulates in the pan, remove some with a paper towel.
11. Add the onion and sauté with the bacon until it starts to turn translucent.
12. Add the garlic, the sausage, and return the ribs to the pan.
13. Add the drained black beans and season with salt and fresh ground black pepper. Add a pinch of cumin if desired.
14. Add two to three bay leaves, 4 cups of chicken stock (or water until the beans are covered with about 1 inch).
15. Cover the pan and bring it to a boil, then reduce the heat and let it cook for one and a half to two hours until the beans are tender.
16. Adjust the seasoning as needed. Remove the meat from the ribs and discard the bones (and bay leaves).