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Title: Claude Troisgros' Feijoada Categories: Taste, Pork, Soups & ste Yield: 10 Servings 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 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" |