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

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