Soak the black beans overnight in cold water, or use quick-soak method by boiling for 2 minutes then letting stand 1 hour. Drain and rinse.

In a large stockpot, add the soaked black beans and cover with fresh water by 2 inches. Bring to a boil, then reduce heat and simmer for 45 minutes until beans are partially tender.

While beans cook, cut the bacon, ham, and pork chops into 2-inch chunks. Season with black pepper.

In a large skillet, brown the bacon pieces over medium heat until crispy, about 8 minutes. Remove and set aside. Brown the ham and pork chops in the bacon fat, working in batches, about 5 minutes per side. Set aside.

In the same skillet, sauté the diced onions until golden, about 6 minutes. Add minced garlic and cook for 2 minutes until fragrant.

Add the browned meats, sautéed onions and garlic to the pot with the partially cooked beans. Add bay leaves, cumin, smoked paprika, and cayenne pepper.

Pour in enough water to cover all ingredients by 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, stirring occasionally and adding water as needed to keep ingredients covered.

After 2 hours, remove about 2 cups of beans with some liquid and mash them with a fork. Return the mashed beans to the pot to thicken the stew. Continue cooking uncovered for 30 minutes.

Taste and adjust seasoning with salt and black pepper. The stew should be thick and rich.

Serve the feijoada in large bowls over white rice, accompanied by sautéed collard greens, orange slices, and hot sauce on the side.