Cut 450g of carne seca into large chunks. Soak in cold water in the fridge for 1 day, changing the water several times.
Drain, cover with fresh water in a large pot, and boil for 20 minutes. Drain.
Return the meat to the pot with 5 cups of dried black beans, 3 dried bay leaves, ½ large orange, and 2½ quarts of cold water. Bring to a boil, then cover and simmer gently for 30 minutes.
Add 450g of sliced smoked calabresa sausage and 225g of sliced paio sausage. Cover and simmer for 1½-2 hours, skimming off the fat occasionally, until the meat is tender.
Heat 1 tablespoon of vegetable oil in a skillet. Fry 6 diced slices of thick-cut bacon until browned, then add 1 large chopped onion and 12 minced garlic cloves and cook until soft.
Mash a ladle of beans into the skillet, then stir everything back into the pot. Discard the orange and bay leaves, and season with salt.
