Bring 3 to 4 quarts water to a boil in large Dutch oven. Add collard greens and cook 8 to 10 minutes or until tender. Drain and set aside. Wipe out Dutch oven; set aside.

In large skillet, melt butter over medium heat. Stir in breadcrumbs. Cook and stir 5 minutes or until light golden brown. Remove to small bowl; wipe out skillet. Add olive oil and garlic to skillet. Cook garlic over medium-low heat until light golden brown, stirring frequently. Watch carefully so garlic doesn’t burn. With slotted spoon, remove to small bowl. Set skillet aside.

Spoon about 1 cup of the beans into medium bowl and mash with a fork; set aside.

In Dutch oven, cook bacon over medium heat 6 to 8 minutes or until crisp. With slotted spoon, remove and add to bowl with mashed beans. Spoon 2 tablespoons of the bacon drippings into the large skillet; set aside. To drippings in Dutch oven, add onion. Cook 5 minutes or until browned and tender, stirring frequently. With slotted spoon, add to bowl with mashed beans and bacon. Add pork pieces to Dutch oven. Increase heat to medium-high; cook 5 minutes or until browned, stirring to brown all sides. Stir in kielbasa. Cook 5 minutes or until browned, stirring occasionally. Stir mashed beans, onion and bacon, remaining beans, reserved bean liquid, water and bay leaves into meat in Dutch oven. Bring to a boil. Reduce heat and simmer uncovered 15 to 20 minutes or until bubbly and thick. Remove bay leaves.

Meanwhile, cook rice in water as directed on package. Set aside to keep warm. While rice cooks, heat bacon drippings in large skillet over medium-high heat. Add collard greens. Cook 10 minutes or until tender, stirring occasionally.

To serve, divide stew evenly into 6 large bowls. Evenly divide rice, collard greens, tomatoes and cilantro and toasted bread crumbs into each bowl. Sprinkle with browned garlic bits. Garnish with orange slices.

Success Tip: Brazilian Black Bean Stew is typically served with the side dishes included here. Adaptations have been made to consider regional tastes. You can omit any of them if you prefer. The stew can be made ahead, refrigerated and reheated before serving, adding a little water or broth if necessary. The breadcrumbs and garlic can also be made ahead and stored separately in refrigerator. If collard greens or kale are not available, you can substitute sautéed fresh spinach leaves (do not blanch).