This Brazilian stew can include any combination of fresh, cured, and smoked pork and beef.
Put sun-dried beef in one bowl and pig snouts, tails, and ears in another. Cover with cold water and soak overnight.
Drain meats and discard liquid. In a large, wide pot, cook pig parts over low heat for about 45 minutes. Add sun-dried beef and enough water to cover. Bring to a boil, then reduce heat. Cover; simmer until meat is very soft, about 1 1/2 hours.
Put beans in a large pot. Add water to cover by 4 inches. Bring to a boil, lower heat, and simmer, covered, for 45 minutes.
Brown pork loin, ribs, and beef tongue in a large frying pan, and add to beans along with sal picao. Cook over lowest possible flame for 45 minutes.
Add pig parts and sun-dried beef along with about 4 cups of their cooking liquid to beans. Add ham hocks. Simmer for about 40 minutes over very low heat.
When feijoada is almost done, heat oil in a small saucepan. Add garlic, scallions, cilantro, and peppers if desired. Cook until soft. Add 2 cups of bean liquid and simmer for 10 minutes. Stir into beans.
In a saute pan over medium heat, melt butter. Add farinha and cook, stirring often, until it is golden brown.
In a large pot, cook kale in a small amount of olive oil until wilted.
Remove meats from beans and arrange on a platter. Slice large pieces into smaller ones; moisten with bean liquid. Place beans in a large tureen. Serve feijoada on dinner plates with sauteed kale, orange slices, and Fluffy White Rice. Sprinkle toasted farinha over beans.