For the beans: Drain
the beans and transfer to a very large pot. Cover with fresh water. Bring to a boil, and then reduce the heat to maintain a low simmer
for about 1 hour. Meanwhile, saute the onions in vegetable oil
in a skillet over medium heat, stirring occasionally, until soft, 8 to 10 minutes. Add the garlic and cook another minute and set aside. After the beans have cooked for 1 hour, stir the onions
, garlic and bay leaves
into the beans. Cook for 1 hour longer, adding more water if necessary to keep the beans covered.
For the meat: While the beans are cooking, preheat the oven to 350 degrees F. Arrange the neck bones, brisket
, bacon, ribs, ham hocks, pig tails and sausages
in enough roasting pans or baking sheets to contain them in one layer, and roast
for 1 hour 30 minutes to 2 hours.
Add all of the meat, without their rendered fat, to the pot of beans and mix well. Add enough water to cover. Bring to a boil, and then reduce the heat and simmer until the beans are soft and the meat is tender and falling apart, 2 hours to 2 hours 30 minutes.
For the collard greens: Just before serving the feijoada, heat oil in a large nonstick skillet over medium-high heat. Add salt to the pan, and then add the collards
in handfuls, letting the greens wilt a little before adding more. Saute until crisp
Serve the feijoada with the collard greens, rice, orange slices and hot sauce, sprinkling the farofa over the feijoada