Peel and finely chop 2 onions and place it in a large casserole pan on a low-medium heat with 2 tablespoons of oil. Sautee until it's caramelized (about 10 minutes)
Crush in the garlic and add spices: ground coriander, smoked paprika, sea salt and black pepper.
Add the bay leaves, beans along with the juices, add 2 cups of water, and cook for 20 minutes, stirring regularly.
Meanwhile, halve and deseed the squash & peppers, then carefully chop into 3cm chunks.
After the timers up for the 20 minutes - add squash & peppers, and cook for another 10 minutes
Taste & adjust spices - if it's too salty, add citrus. Alternatively you could dilute it and let it thicken up again.
Serve the feijoada with rice, a spoonful of yoghurt and a sprinkling of fresh parsley or cilantro leaves.