Authentic Feijoada à la Chef Zaffaron

Desalt the carne seca, ribs, and pig parts by soaking them in cold water for 24 hours, changing the water every 4-6 hours.

In a large heavy-bottomed pot (preferably clay), add the soaked beans, the desalted meats (beef and ribs), the pig's foot/ear, bay leaves, and the halved oranges. Cover with water.

Bring to a boil, then reduce to a simmer. Cook for approximately 2 hours, skimming any foam that rises to the surface.

Add the Paio and Calabresa sausages to the pot. Continue simmering until the beans are tender and the meats are falling off the bone (about another 1 hour).

In a separate skillet, sauté the bacon until crisp. Use the rendered fat to sauté the onions and garlic until golden and fragrant.

Take two ladles of the cooked beans from the main pot and mash them into the skillet with the onions and garlic to create a thick paste.

Pour the Cachaça into the skillet to deglaze, then return the entire onion-bean mixture back into the main pot.

Stir well and simmer for a final 20-30 minutes to thicken the broth and marry the flavors. Adjust seasoning with salt and pepper.

Remove the orange halves and the pig parts (if desired) before serving.

Serve hot with white rice, sautéed collard greens (couve), farofa, and fresh orange slices.