Name: Claude Troisgros' Feijoada
Ingredients: 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

Inwardly and subjectively, that is, beneath the level of consciousness, the Holy Spirit effects a transformation of the mind and will which inevitably and irresistibly issues in the conscious acquiescence of the person to the truth of the gospel. Prior to this effectual transformation, the person is unwilling to believe. Subsequent to it, he is willing to believe and, in fact, does believe. If God did not at some point make us willing to believe we would forever have remained unwilling and consequently lost. In this sense the grace of effectual calling and regeneration is, properly speaking, irresistible.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains	Portuguese	Taste, Pork, Soups & ste	10	Servings

INGREDIENTS

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

INSTRUCTIONS

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 by: David Rosengarten Posted to MC-Recipe Digest V1 #513 by "Master
Harper Gaellon" <[email protected]> on Mar 12, 1997

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