Cook the diced bacon in a skillet over medium to medium-high heat until lightly browned. Reserve. In the same skillet, brown the sliced sausage in the bacon fat (if you use turkey bacon, you'll need to add 1 tablespoon of oil to the skillet in order to brown the sausage). Reserve.
Then, add the onions and sauté until translucent. Next, add the garlic and sauté both together a bit more (for about 30 to 60 seconds).
Mix the browned bacon and sausage, and also the sautéed onion and garlic into the cooked beans. Add the ribs, chopped ham, the beef jerky, bay leaves, all the seasonings and spices, the vinegar, and tomato paste, to the beans.
Add 1 cup of water more, if necessary. Stir well, cover, and let simmer over medium-low heat for 60 to 70 minutes more. Stir and remove the bay leaves. Adjust the seasonings if necessary. If you would like for the feijoada to be have a thicker consistency, blend 1 to 2 cups of the beans with its sauce in the blender until smooth and add to the beans.
Right before serving, sprinkle the chopped cilantro or parsley. Serve feijoada warm with white rice*, farofa, couve , sliced oranges or pineapple, breaded deep-fried bananas , and caipirinha, cachaça or beer (optional). Other common side dishes for feijoada are boiled or deep-fried cassava and pork rinds (torresmo).