Claude troisgros' feijoada
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | Whole pig's feet, cured in salt | |
| 2 | Pig's ears, cured in salt | |
| 3 | tablespoons | Olive oil |
| 2 | Onions, chopped | |
| 6 | Garlic cloves, chopped | |
| 2 | pounds | Black beans, soaked |
| 2 | Red bell peppers, chopped | |
| 1 | pounds | Dried meat (Carne Seca), cut into cubes |
| 2 | Whole oxtails, chopped into 2-inch pieces | |
| 4 | Portuguese pork sausages (Paio), sliced | |
| ½ | pounds | Smoked bacon, cut into 1-inch pieces |
| Salt | ||
Directions
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, 1½ 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 MC-Recipe Digest V1 #513 by "Master Harper Gaellon" <gaellon@...> on Mar 12, 1997