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Receta Claude Troisgros' Feijoada

by Global Cookbook

Ingredientes

3 whl pig's feet cured in salt 2 x pig's ears cured in salt 3 Tbsp. extra virgin olive oil 2 x onions minced 6 x garlic cloves minced 2 lb black beans soaked

2 x red bell peppers minced 1 lb dry meat (Carne Seca) cut into cubes 2 whl oxtails minced 2" pcs 4 x Portuguese pork sausages (Paio) sliced 1/2 lb smoked bacon cut into 1" pcs Salt to taste

Direcciones

1. In a bowl combine pig's feet and ears with water to cover; soak for 24 hrs, changing water 5 times. Drain and split pig's feet.
2. In a large casserole heat oil till it is warm. Add in onions and garlic and cook, stirring often, 5 min. Add in black beans, bell peppers, dry meat, pig's feet, pig's ears and oxtails; add in sufficient water to cover. Bring to a boil and simmer, stirring occasionally, 1 1/2 hrs (beans should maintain their shape and not become mushy).
3. During last 10 min of cooking add in pork sausages and bacon. Season with salt, if necessary.
4. This recipe yields 10 servings.
5. Cuisine: "Portuguese"

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