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

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" <gaellon@inch.com> on Mar 12, 1997

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