Tip black beans into a large soup pot. Cover with about an inch of water. Drop in the onion, orange, garlic cloves, bay leaf, oregano, cumin, and Scotch bonnet or red pepper flakes.

Bring to a boil over high heat and continue boiling for 10 minutes. Then reduce heat to low, cover pot, and let the beans cook for about an hour, or until the beans have soaked up most of the water, and are just shy of being tender and done. Most of the orange will have melted into the feijoada, but press any orange flesh that remains into the bean mixture, then discard the orange rind, and the bay leaf.

This is Feijoada Phase One. If you’ve had a busy day, you can allow the beans and their broth to cool, then pour into a large airtight container and refrigerate overnight before continuing. But if you’re feeling the feijoada, move straight on to Feijoada Phase Two: the sofrito.

Make the sofrito. In a large soup pot, heat oil over medium-high heat. Add the chopped onions, Cook for a few minutes, giving them an occasional stir until they soften and turn golden. Reduce heat to medium and add the minced garlic, chopped pepper, Scotch bonnet or red pepper flakes.

Continue cooking, stirring occasionally, for another 8 to 10 minutes, so the vegetables soften and turn fragrant, and are lightly gilded with olive oil. Add all the black beans, and about 2 cups of their own inky bean broth, reserving any additional broth. Gently stir the beans into the sofrito.

Add the achioté, if using, along with the smoked paprika, tomato paste, and orange zest. Give feijoada another stir or two,

When it starts to bubble, reduce heat to low, cover, and let the stew simmer for 30 to 45 minutes, so flavors meld and become friendly. Give a stir. If feijoada is too dry for your liking, add the reserved bean broth, 1/2 cup at a time until you achieve flawless feijoada.

Add the cider vinegar and season generously with sea salt and freshly ground pepper.