Slow-Cooker Feijoada with Smoked Sausage and Collard Greens

In a slow cooker, combine the rinsed black beans, smoked sausage, bacon, onion, garlic, bay leaves, cumin, smoked paprika, oregano, salt, pepper, and chicken broth.

Stir well to combine all the ingredients.

Cover and cook on low for 8 hours or on high for 4 hours, or until the beans are tender. Check occasionally to ensure there is enough liquid; add more broth if needed.

Remove the bay leaves before serving.

Stir in the chopped collard greens during the last 30 minutes of cooking time. This allows them to wilt slightly without becoming overly soft.

Serve hot with rice, farofa (toasted cassava flour), orange slices, and hot sauce, if desired.