Soak the black beans overnight in plenty of water. Drain and rinse before cooking.

In a large pot, cook the chopped bacon over medium heat until crispy. Remove 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. Simmer covered for about 2.5 to 3 hours, stirring occasionally, until the beans and meats are tender.

Add the sliced smoked sausage and simmer for another 30 minutes. Season with salt and black pepper to taste.

Serve hot over cooked white rice, garnished with chopped cilantro, and accompanied by orange slices and farofa.