If using dried beans, drain and rinse them after soaking overnight. If using canned beans, drain and rinse them as well.

In a large pot or Dutch oven, cook the bacon over medium heat until it starts to render its fat.

Add the sliced sausage and diced pork or beef to the pot. Cook until they start to brown.

Add the chopped onion and minced garlic to the pot. Cook until the onions are translucent.

Stir in the soaked (or canned) black beans, bay leaf, dried oregano, and ground cumin. Season with salt and pepper to taste.

Add enough water or beef broth to cover the ingredients by about an inch.

Bring the mixture to a boil, then reduce the heat to low and let it simmer, partially covered, for about 1.5 to 2 hours, or until the beans and meat are tender and the flavors have melded together. Stir occasionally and add more water or broth if needed to keep the stew from drying out.

Once the feijoada is cooked, taste and adjust the seasoning if necessary.

Serve the feijoada hot, accompanied by cooked rice, sliced oranges, and chopped fresh cilantro for garnish.