Let the beans soak in hot water for 30 minutes. In the meantime add the bay leaves, the tomato paste, chopped tomato, onion and garlic, beef bouillon cube, fresh chorizo sausages, pork mince and hot water to a large and high pan or crockpot. Chop the dried chorizo and kielbasa sausage up (peel if necessary) and add them to the bowl as well. Season with a good dash of pepper.

Place the pan over high heat and bring it all to a good boil. Then cook the ingredients for a good 10 minutes. Then add the drained soaked black beans to the pan.

Stir and bring it back to a good boil. Then lower the heat to medium and put a lid on the pan. Let the black beans and pork stew for 2 hours. Then let the bean stew cool fully. Place it in the fridge if you are making it a day in advance. Once the stew is cold (or the day after) place the stew over medium-high heat again and let it cook for another 90 minutes until the black beans are very soft.

Check the seasoning and add extra pepper or salt to taste if necessary. Then cut the cooked chorizo sausages into smaller bits. Serve the feijoada with steamed or boiled rice.