Check through the beans for any stones, rinse and cover with plenty of cold water to soak overnight. The next day place on the stove with the water they are soaking in. Bring to a boil and skim any foam that rises to the top. Turn the heat down to a low simmer. Add half an onion cut into two wedges and a bay leaf. Cook for about an hour until the beans are tender. Turn off the heat, add the salt and allow the beans to cool in their broth.
While the beans are cooking place the ham hocks in a separate pot and cover with the chicken broth. Add the other half on the onion and a bay leaf and simmer for about a 1 ½-2 hours until the ham hocks are tender and starting to fall off the bone. Remove the bones and dice the ham hocks into one-inch pieces. Strain the broth and reserve.
To make the feijoada, heat a wide bottom pot over high heat. Add the olive oil, onion and pepper to the pan. Sauté until the onions and peppers are soft, about 15 minutes. Add the garlic and jalapeño and continue cooking for another minute. Add the tomato, oregano, chili powder, paprika and cumin to the pan and cook to thicken slightly. Add the broth from the ham hocks, the black beans, sausage and ham hocks and simmer together for 20 minutes to combine flavors. Season to taste with salt.
To make the orange salad, trim the rind and white pith off of the orange with a sharp knife. Dice into 1-inch pieces. Place in a mixing bowl with the julienned peppers, onion and lime juice. Season with a pinch of salt and toss with the chopped cilantro.
Remove the central rib from the kale and cut into bite size pieces. Heat a skillet over high heat. Add the kale to the pan and cook until wilted. Add the garlic to the pan and season with salt and cook for another minute.
To serve, ladle the feijoada into warm bowls. Place a large spoonful of the rice to one side, along with a large spoonful of the sautéed kale. Garnish in the middle with spoonful of the orange salad.
Enjoy with a glass of Cakebread Cellars Syrah.