In separate bowls, soak the beans and bacon/pancetta overnight.

The next day, drain the bacon/pancetta, dry and cut into 1cm pieces.

Heat the olive oil in the deep casserole over a low to medium heat. Add the meat in separate batches (short ribs then sausages, chorizo, bacon/pancetta) and seal until caramelised all over. Once sealed, transfer all the meat (keeping the ribs separate) to a large plate or dish, cover with foil and keep warm.

Add the onions and garlic to the casserole and sweat on a low to medium heat for 5 minutes without colouring.

Add the short ribs, bay leaves, beans and their soaking water and bring to the boil and simmer for 2 hours with the lid on.

Add the remaining meat, top up with a little water to cover, if needed. Simmer for a further 1½ to 2 hours until the short ribs are tender and coming off the bone and the feijoada is of a thick stew-like consistency.

Serve with rice, kale and orange slices.

Cook's notes:

This dish can be made with whatever cuts of beef or pork you want to use; what?s important is to get a smoked flavour from the pork and a rich earthiness from the beans.

The longer you cook feijoada the better it is as the meat becomes mouth-watering tender and the flavours develop. It can be made a day or two in advance which allows the flavours to develop even more.

Any left-over feijoada will freeze well.

The orange slices add freshness and colour whilst aiding digestion following this rich dish.