• Soak the beans. Pick over the dried beans and discard any rocks, broken beans, or discolored pieces. Place them in a pot or large bowl with 1 tablespoon of kosher salt. Cover the beans with 3 inches of cold water and stir until the salt is dissolved. Let the beans soak for 8-24 hours.
• Sear the pork and sausage. Heat the oil in a large dutch oven (I used a 7 QT) over medium heat. Pat the pork pieces dry and season them with salt and pepper. Sear the pork until it’s browned all over and then transfer to a plate. Add the sliced sausage to the pot and sear the pieces on both sides, until deeply golden brown. Transfer the sausage to the plate with the pork.
• Saute the vegetables. Add the diced onion and green bell pepper to the pot and cook for 4-5 minutes, stirring occasionally, until the vegetables are soft. As the vegetables cook, try and use their moisture to scrape up any browned bits from the bottom of the pot. Add in the garlic, paprika, and bouillon paste and stir well.
• Simmer. Drain and rinse the beans and add them to the pot with the seared pork, sausage, bay leaves, and ham hock. Add just enough water to cover the beans (I found this to be about 7-8 cups, depending on the size and shape of your dutch oven), season liberally with salt, and bring to a simmer. Cover, reduce the heat to low, and simmer for 2 ½ hours.
• Make the topping. In a small bowl, combine the herbs, orange pieces, red pepper flakes, shallot, vinegar and olive oil and stir to combine. Season to taste with salt and pepper and set aside.
• Finish the stew. Remove the ham hock, shred the meat off the bone, and return the meat to the pot (discard the bones). Uncover and simmer for another hour or so, until the meat is very tender and the beans are creamy and thick. Discard the bay leaves and add the white wine vinegar and season to taste with salt and pepper.
• Serve. Ladle the feijoada over steamed white rice and top with the orange chimichurri and hot sauce, as desired.

Storage Instructions

• Leftover feijoada can be stored in an airtight container in the fridge for up to 5 days. It can also be frozen in a freezer-safe ziplock bag for up to 3 months. Defrost overnight in the fridge before reheating on the stovetop.