This one is closest to the one my mom from Araçatuba used to make:

http://www.youtube.com/watch?v=RqvuJK7xELg

She'd cook the beans along with the meat. Instead of dried beef she'd usually add a ham hock. Linguiça was the mandatory sausage. Pretty much any other meat around would be added--a real everything-but-the-kitchen-sink concept.
Serving it with rice and farofa were standard.

I have made this hundreds of times, never following a specific recipe, just adding the meats I have on hand. It's very easy. The trick is to boil it down. When the beans are done, it will have thickened and become very black.

Feel free to PM me about it if you'd like.