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| Claude Troisgros' Feijoada Recipe |
Category: Pork
Rating:
N/A
Servings: 10
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Ingredients
3 whole pig's feet, cured in salt
2 pig's ears, cured in salt
3 tablespoon 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 c; ubes
2 whole oxtails, chopped into 2-inch; pieces
4 portuguese pork sausages (paio), sl; iced
1/2 lb smoked bacon, cut into 1-inch piece; s
1 salt
Cooking Directions:
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" on Mar 12, 1997
pork,soups&ste
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