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1
Place the beans in the 5 1/2 QT. round oven and cover with water. Refrigerate overnight to soak.
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2
Next day, drain the beans in a colander. Preheat the oven to 350u00b0F.
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3
In the same pot heat the olive oil and add the onion, and cook, stirring, for about 5 minutes over medium heat until the onion is opaque.
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4
Add the garlic and continue cooking for an additional minute until fragrant. Immediately add the drained beans, bay leaf, pepper flakes and water.
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5
Stir in the meats, cherry tomatoes and orange zest. Bring to a boil on the stovetop, skimming off the residue that floats to the top as necessary. Cover and transfer to the preheated oven.
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6
Bake for 1 1/2 hours, then remove the cover and bake for another 30 minutes, stirring occasionally. The beans should be very tender at this stage.
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7
Remove the bay leaf. Carefully mash some of the beans with a wooden spoon against the side of the pan. Serve the Feijoada immediately, or let cool slightly before covering and refrigerating overnight.
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8
Reheat slowly on the stovetop over medium-low heat, stirring occasionally, or place in a 325u00b0F oven until the stew reaches serving temperature. Serve the stew in wide soup bowls topped with a few orange segments.
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9
For a sturdier dish, pack cooked rice into 6-ounce ramekins and unmold in the center of the dish, then spoon on the beans and meat. Repeat for each serving. Sprinkle cilantro or Italian parsley over each serving as desired.
