Recipe - Claude Troisgros Feijoada

3 Whole pig's feet, cured in
salt
2 Pig's ears, cured in salt
3 tablespoon Olive oil
2 Onions, chopped
6 Garlic cloves, chopped
2 pound Black beans, soaked
2 Red bell peppers, chopped
1 pound Dried meat (Carne Seca), cut
into cubes
2 Whole oxtails, chopped into
2inch pieces
4 Portuguese pork sausages
(Paio), cut or sliced up
One half pound Smoked bacon, cut into
1inch 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 One half 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 by: David Rosengarten Posted to MCRecipe Digest V1 #513 by "Master
Harper Gaellon" gaellon@inch.com on Mar 12, 1997