Chef John's Brazilian Feijoada

1. Stage

Make the stew: Place black beans into a large bowl, cover with water, and soak for 8 hours, or overnight. Drain beans.

2. Stage

Place drained beans into a heavy pot with 2 quarts water. Bring to a simmer over medium-high heat. Reduce the heat to low and simmer until beans are cooked but very firm, 1 1/2 to 2 hours.

3. Stage

Stir chopped dried beef into the pot. Add bay leaf and pork chop bones, stir and simmer over low heat for another 2 hours.

4. Stage

Meanwhile, cook bacon in a large, dry skillet over medium heat until not quite crisp. Add linguica and Italian sausage links; cook, stirring often, until meats are brown, about 10 minutes. Remove meats, reserving accumulated fat in the skillet. Slice Italian sausage into chunks.

5. Stage

Brown onion and garlic in the reserved drippings in the skillet over medium heat until onion is translucent and soft, stirring to deglaze the pan, about 5 minutes. Season with cumin, coriander, cayenne pepper, salt, and black pepper. Add parsley; cook and stir until wilted, about 2 minutes.

6. Stage

Stir onion-spice mixture into the pot with the beans. Add bacon, both sausages, and pork chop meat. Pour in enough water so meats are just covered with liquid. Increase the heat to medium-high and bring to a simmer. Reduce the heat to medium-low and cook, uncovered, until beans are very soft and liquid begins to thicken, about 1 hour, stirring occasionally. If beans begin to look dry, add more water.

7. Stage

Meanwhile, make the bread crumbs: Heat olive oil in a skillet. Add bread crumbs and cook and stir until toasted. Stir in Italian parsley and orange zest.

8. Stage

When beans are cooked, discard bones. Ladle stew into bowls and top with the toasted bread crumbs.