Feijoada

Feijoada is THE brazilian dish. Its historic roots come from slavery: In a sugar cane/coffee or any other plantation farm, the aristocrats lived in the Manor house and the slaves in a house called senzalas.
If you think slavery in north america was bad, it wasn't nearly as bad as what happened in Brazil. The slaves would sleep in big stable, for lack of a better explanation, men, women and children all together, with just a straw roof and gates, to lock them all there.
After the slaves slaugthered pigs for the manor house, they could have the second class remains (belly, feet, ears). Eventually feijoada became a national dish and it is served mostly on wednesdays or saturdays for lunch. Since it's a pork/beans stew, it is a heavy dish and feijoada season coincides with winter (although it's found all year around in the country).

Complete feijoada (serves 12)

2 kgs of black beans (also known as black turtle beans)
1 1/2 kg of eye of rump - Here's a link to the brazilian bovine cuts. Eye of rump (or alcatra in portuguese) is number 7.
1 kg of musculo (numbers 23 and 12), which is the meat from the legs
200g of streaky bacon, smoked
250 of streaky bacon
300g of paio, a traditional dry cured sausage, found in international food stores
300g of smoked pork loin
500g of sausage
2 tails of salted pork
400g of smoked pork ribs
500g of charqui (dry meat)
1 ear of salt pork
1 leaf of laurel (or bay leaf)
4 cloves of garlic
1 big onion, chopped
2 tspoons of pepper

One day before preparing the feijoada, soak the beans in enough water to cover them. Wash the salted meat in tap water and put them in a bowl, soaked in water. On the day of preparation wash the meat again, put them in a deep pan, cover them with water and let it boil. Drain it.
In another big pan, add the beans with the soaking water and add all the meat (salted and otherwise). Cook it until the beans are soft.

In another pan, heat up the oil and add the onion, garlic, pepper and laurel. Let it golden slowly. Add 2 laddles of beens (without the broth) and mash it. Add a laddle of broth and mix it until you achieve a cream/pasta. Add the left over beans and cook it until the beans are soft and the broth thickens. Check the seasoning and add salt and pepper, if necessary. If the beans water reduces too much, you can add a bit more.

Serve it with white rice, farofa, couve a mineira or garlicky green collard and, of course, caipirinhas. Also, prepare a spice sauce to go with it, so your guests can spice up at will.

A trick is to slice oranges and put them in a table, so for every serving (with all the companions of this dish) you should have 2 slices of orange on your plate.