Drain the soaked black beans and rinse them under cold water. Set aside.

In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon and set aside, leaving the fat in the pot.

Add the pork shoulder and beef chuck to the pot. Brown the meat on all sides, then remove and set aside.

In the same pot, sauté the chopped onion and minced garlic until soft and fragrant, about 5 minutes.

Return the browned meats and bacon to the pot. Add the soaked black beans, bay leaves, and enough water to cover everything by about 2 inches.

Bring to a boil, then reduce heat to low and simmer for about 2.5 to 3 hours, stirring occasionally, until the beans and meats are tender. Add more water if needed.

About 30 minutes before serving, add the sliced smoked sausage to the pot and continue simmering.

Season with salt and black pepper to taste. Remove the bay leaves before serving.

Serve hot with white rice, orange slices, farofa, and a sprinkle of fresh cilantro.