A classic Brazilian dish, this favorite has many variations.
Slice carne seca into thin slices (if it is not pre-sliced); place in a large bowl and cover with water. Soak for 3 to 4 hours, changing the water several times. Remove carne seca from water. (This reduces the saltiness of the carne seca).
Place carne seca, ham hock, sausage, ribs and 3 cans of black beans in a stock pot OR Dutch oven. Add 2 cups water, bay leaf, cumin and crushed red pepper. Cover and simmer over medium heat for 3 hours, or until meat is very tender. Remove rib bones and ham bone.
Heat lard over medium heat in a large skillet. Add onions and garlic; cook and stir for 3 minutes. Add parsley and continue to cook an additional minute. Place half of the remaining can of undrained black beans in the skillet and mash into onion mixture. Add to the meat mixture, along with the remaining beans and stir. This will cause the feijoada to thicken. If feijoada appears too thin, continue to cook and stir until a thick, creamy consistency is reached. Remove from heat.
To serve: ladle into serving bowls and sprinkle with Farfoa. Serve with Brazilian Rice, chilies and orange slices if desired.
Recipe Notes: If using dried beef reduce soaking time to 30 minutes.
If using Italian sausage increase crushed red pepper to 1 teaspoon.