This simplified version of feijoada maintains the authentic flavors of Brazil's national dish while being accessible for home cooks. The key to success is patience - allowing the beans to slowly absorb the flavors of the various meats creates the rich, complex taste that makes feijoada so beloved.

1. Step 1: Don't add salt at this stage as it can toughen the beans and increase cooking time.

   Place the soaked and drained black beans in a large pot with bay leaves and enough water to cover by 2 inches. Bring to a boil, then reduce heat to a simmer and cook for about 1 hour, or until beans begin to soften but aren't completely tender.

2. Step 2: Properly sautéed onions form the flavor foundation of feijoada.

   While the beans are cooking, heat olive oil in a large, heavy-bottomed skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

3. Step 3: Be careful not to burn the garlic as it will become bitter.

   Add the minced garlic to the onions and cook for another minute until fragrant.

4. Step 4: The rendered bacon fat adds depth of flavor to the dish.

   Add the diced bacon to the skillet and cook until it begins to render its fat, about 5 minutes.

5. Step 5: Browning the meat creates a rich flavor through the Maillard reaction.

   Add the cubed pork shoulder to the skillet and brown on all sides, about 8-10 minutes.

6. Step 6: The smoked sausage is essential for authentic feijoada flavor.

   Add the sliced sausage and cook for another 3-4 minutes until lightly browned.

7. Step 7: These spices complement the beans and meat without overpowering the dish.

   Season the meat mixture with salt, pepper, cumin, and paprika, stirring to coat evenly.

8. Step 8: The orange adds a subtle brightness that balances the richness of the stew.

   Transfer the meat mixture to the pot with the beans. Add the orange zest and juice, stir well, and continue to simmer for another 1-1.5 hours, or until the beans are very tender and the pork shoulder is falling apart.

9. Step 9: Traditional feijoada has a stew-like consistency, not soupy or dry.

   Check the consistency of the stew - it should be thick but not dry. Add more water if needed, and adjust seasoning with salt and pepper to taste.

10. Step 10: The traditional accompaniments are essential to the complete feijoada experience.

    Remove the bay leaves before serving. Serve the feijoada in bowls alongside white rice, sautéed collard greens, orange slices, and farofa (if using).

Traditionally, feijoada is enjoyed as a leisurely weekend meal in Brazil, often accompanied by caipirinhas (Brazil's national cocktail). For the most authentic experience, serve all the accompaniments family-style and let everyone build their own plate. Leftover feijoada tastes even better the next day as the flavors continue to develop.