Feijoada Nordestino (Northeastern Brazilian Black Bean Stew)
You can use kielbasa instead of calabresa.
Cooking time may vary by 30 minutes or more, depending on the size of your pressure cooker. If you don't have a pressure cooker, you can use a large covered pot. In this case, it's best if you soak the beans in water overnight after rinsing to reduce cooking time. Cooking time will be significantly longer using this method.
Brazilians use a vegetable called 'couve' in place of the collards. As it is not available in the United States (to my knowledge) and is is almost identical in taste, collards are a reasonable facsimile.
A typical feijoada uses smoked pigs' ears; likewise, this ingredient is not easily obtainable and probably not suited to the American palate. I used smoked ham as the substitute.