Step 1Heat the oil in a medium skillet and add the onion, sausage and bacon. Cook over medium heat until the onion is soft and the bacon and sausage turn golden brown, 8 to 10 minutes.
Step 2Remove from heat and slowly add the toasted manioc flour, stirring until moistened before adding more. Stir in the parsley and green onions, and season with salt and pepper to taste. Set aside to add to finished feijoada. Makes 2 1/2 cups.
Step 1The night before, soak the black beans in a large bowl with water to cover at least 3 to 4 inches. Place the carne seca in a large bowl and add water to cover. Let stand overnight on kitchen counter.
Step 2The next morning, drain the beans and place in a large stockpot with water to cover by at least 3 inches.
Step 3Scrape away the wax, trim excess fat and cut the carne seca into 1-inch pieces. Cut the sausage into 1-inch pieces. Cut the ribs into 2-rib sections.
Step 4Add the carne seca, sausage, ribs and bay leaves to the beans. Simmer for about 1 1/2 to 2 hours or until the beans are soft. Stir occasionally, skimming the surface when necessary. Add water if needed to keep the beans covered.
Step 5Heat the olive oil in a skillet over medium heat. Add the onion and garlic and cook until golden brown, about 8 minutes. Add two ladlefuls of beans and mash them into the onions, then return all to the pot.
Step 6The mashed beans will thicken and season the soup. Add salt if necessary. Continue to simmer gently for at least another hour, adding water as necessary. A good feijoada will have a creamy consistency when done.
Step 7To serve, put a mound of rice on a plate and place a ladleful or two of feijoada on top. Arrange orange segments and collard greens around the sides. Sprinkle the beans and collard greens with farofa.