Feijoada can vary greatly depending on what region you are in, going from a black bean chili in São Paulo and the South, to a true horror in the Bahia type regions. Basically true feijoada would consist of “Leftover pig parts” mixed with your cooked black beans, and some mandioca, either flour (farinha) which you get in farofa, or larger chunks.
It was regular to see snouts, ears (with hair), and more stewing in a pot of beans.

Also, to get the beans right, try using a pressure cooker.