Portuguese Feijoada à Transmontana

Name: Portuguese Feijoada à Transmontana
Ingredients: 2 pound baby back ribs; 2 pound chouriço sausage; 1 pound blood sausage or morcella (optional, if you can not find it locally); 1 pound pork belly; 1 cabbage; 2 carrots, sliced; 2 onions, minced; 4 garlic cloves, chopped; 1 tablespoon butter; 1/4 cup olive oil; 2 bay leaves; 1 teaspoon sweet paprika; 1 teaspoon cumin powder; 64 ounce cooked kidney beans; 1/2 cup crushed tomatoes; 2 pound pork hocks, knuckles, or ears (available at most butcher shops); salt and pepper, to taste