Start the night before by soaking 1 lb black beans in a large bowl of water overnight. The next day, drain the black beans and rinse them until the water runs clear.
Trim the large layer of fat off the top of a pound of corned beef, leaving a small fat cap. Cut the corned beef into 1” slices and put it in a large bowl. Rinse it under cold water 2-3 times to remove a lot of the salt. Then fill the bowl with cold water and allow it to soak for another 10 minutes. Once soaked and desalted, cut the corned beef into cubes.
Bring a large pot of water to a boil and add in 2 lbs pork ribs and the corned beef. Boil for 10 minutes, scooping the foam off the top. This removes the remaining salt from the meat.
Remove the meat from the water, rinse, and set aside.
In a large pot, add the ½ lb bacon, ½ lb chorizo sausage, & ½ lb smoked sausage over medium-high heat until the bacon has released its grease. Continue cooking until the sausage and bacon are crispy.
Then add the 6 garlic cloves and 2 chopped onions into the pot with the bacon, and saute until the onions soften and the garlic smells fragrant.
Add the boiled meat into the pot with the bacon and onions.
Add the soaked and rinsed beans and 2 bay leaves. Then fill the pot with enough water to just cover the ingredients. Do not add any salt at this point. Cook on low heat for about 1 ½ hours until the beans are soft. Remove the lid and cook for another half an hour.
After two total hours of cooking, remove about 1 cup of beans from the stew and place them in a small bowl. Mash the beans until they break apart and then add them back into the pot. Mix to combine.
Continue cooking, uncovered, for another 30 or so minutes, until the stew has thickened enough to coat the back of a spoon. If your stew is not thickening, remove another ½ cup of beans at a time to mash and add back into the stew.
Once the feijoada is done cooking, add salt and pepper to taste. Serve and enjoy!