Title: Claude troisgros' feijoada
 Categories: Taste, Pork, Soups & ste
      Yield: 10 Servings
 
      3    Whole pig's feet, cured in
           -salt
      2    Pig's ears, cured in salt
      3 tb Olive oil
      2    Onions, chopped
      6    Garlic cloves, chopped
      2 lb Black beans, soaked
      2    Red bell peppers, chopped
      1 lb Dried meat (Carne Seca), cut
           -into cubes
      2    Whole oxtails, chopped into
           -2-inch pieces
      4    Portuguese pork sausages
           -(Paio), sliced
    1/2 lb Smoked bacon, cut into
           -1-inch pieces
           Salt
 
  In a bowl combine pig's feet and ears with water to cover; soak for 24
  hours, changing water 5 times. Drain and split pig's feet.
  
  In a large casserole heat oil until it is hot. Add onions and garlic
  and cook, stirring often, 5 minutes. Add black beans, bell peppers,
  dried meat, pig's feet, pig's ears and oxtails; add enough wat er to
  cover. Bring to a boil and simmer, stirring occasionally, 1 1/2 hours
  (beans should maintain their shape and not become mushy). During last
  10 minutes of cooking add pork sausages and bacon. Se ason with salt,
  if necessary.
  
  Recipe