Soak <quantity>500<unit>g</unit></quantity> of black beans in water for 4h until hydrated and discard the water

Cover the beans again with clean water and leave to soak for 4h. Discard the water

Peel and cut <quantity>1</quantity> calabrian sausage into thick slices

Remove the skin and cut <quantity>150<unit>g</unit></quantity> of bacon into medium thick slices

Peel and thick slice <quantity>1</quantity> small smoked pork sausage

Transfer the sausages and the bacon to a pan and sear over medium-high heat until golden on all sides. Set aside

Cut between the bones of <quantity>150<unit>g</unit></quantity> smoked pork ribs to obtain individual chops. Set aside

Trim the excess fat of <quantity>1</quantity> pork tail and set aside

Transfer the beans to a pressure cooker and add <quantity>1.5<unit>L</unit></quantity> of water and <quantity>3</quantity> bay leaves

Put the lid on and cook over medium-low heat. Once the pressure cooker reaches pressure, let it cook for 20m just until the beans are slightly tender

Large dice <quantity>150<unit>g</unit></quantity> of salted dried beef

Transfer to a saucepan, cover with water and bring to a boil over high heat. Let it boil for 3m to extract the excess salt

Drain the meat and discard the water. Return the meat to the pan, cover with fresh water, and bring to a boil for 3m. Repeat the process once more if the meat is still too salty. Drain and set aside

Trim, peel and small dice <quantity>2</quantity> onions

Peel and mince <quantity>8</quantity> garlic cloves

Drizzle some vegetable oil into a frying pan over medium heat. Add the onions and garlic cloves and sauté until translucent

Remove the pressure from the pressure cooker and add the sautéed onions and garlic to the cooked beans. Mix

Add all the meat to the beans and cook over medium-low heat for 35m, without the lid, until the bean and meat are tender and the broth is slightly thick. Season with salt to taste if needed. The feijoada is ready

The feijoada is ready. Gather your friends and family and enjoy!