Side Pannel
Claude Troisgros' Feijoada
Ingredients List
- 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
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.
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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