Set a large Dutch oven
over medium heat and add the olive oil
. Once hot, add the bacon and cook, stirring occasionally until most of the fat has rendered and the bacon is crispy, about 7 to 8 minutes. Add the sausage and cook until lightly caramelized, about 5 minutes. Add the onions
, green and red bell peppers
and cook, stirring occasionally until wilted and lightly caramelized, about 10 minutes. Put the garlic
in the pan and cook until fragrant, about 1 minute. Add the red beans
, bay leaves and chicken stock and bring to a boil. Reduce the heat to medium-low and continue to cook the beans, stirring occasionally, until most of the water has been absorbed and the beans are tender, about 2 1/2 hours.
Season with the salt and pepper and stir the Farofa into the beans. Serve over white rice, with each serving garnished with 2 egg halves.