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Feijoada

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.





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