Rinse black beans thoroughly and soak overnight in cold water. Drain before using.

In a large stockpot, add the soaked black beans and cover with fresh water (about 10 cups). Bring to a boil.

While beans are heating, season pork ribs and beef with salt and black pepper.

Add pork ribs, beef chunks, and bay leaves to the boiling beans. Reduce heat to medium-low.

In a skillet, cook bacon until crispy. Remove and add to the bean pot. Reserve bacon fat.

In the same skillet with bacon fat, brown the Italian sausage links on all sides, then add to beans.

Add whole peeled onions and smashed garlic cloves to the pot.

Simmer everything together for 2.5 hours, stirring occasionally and adding water as needed to keep beans covered.

In the final 30 minutes, remove some beans and mash them, then return to pot to thicken the stew.

Prepare white rice according to package directions.

Slice collard greens into thin ribbons. Sauté in olive oil with minced garlic until just wilted, about 3 minutes.

For farofa: Toast breadcrumbs in butter until golden brown, season with salt.

Slice oranges into rounds.

Remove bay leaves from feijoada. Taste and adjust salt.

Serve feijoada in bowls over rice, with collard greens, farofa, and orange slices on the side.