Feijoada

Rinse and sort the beans. Place them in a large saucepan and add water to cover by 2 inches. Let them soak, covered, overnight. The next day, drain and rinse the beans, discarding the soaking liquid. Editor's Tip: When sorting the beans, discard any foreign objects or beans that are wrinkled or cracked. If you don't have time for an overnight soak, you can bring the water to a boil and quick-soak beans for an hour.

Return the soaked beans to the saucepan and add fresh water to cover them by 2 inches. Bring the water to a boil and boil the beans for 15 minutes. Drain and rinse the beans, discarding the liquid.

Place the pork roast, short ribs and bacon in a 6-quart slow cooker. Add the onion, garlic, bay leaf and seasonings. Pour the chicken broth, water and beef broth over the meat. Cook, covered, on high for two hours.

Stir in the beans and sausage. Cook, covered, on low for five to six hours or until the meat and beans are very tender.

Discard the bay leaf and remove the short ribs. Once cool enough to handle, remove the meat from the bones and discard the bones. Shred the meat with two forks and return it to the slow cooker. Top each serving of stew with orange sections. If desired, serve with hot cooked rice.