Recipe for Claude Troisgros Feijoada 
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Yield:
10
Ingredients:
Amount Ingredient
3 whl pigs feet cured in salt
2 x pigs ears cured in salt
3 tbl olive oil
2 x onions chopped
6 x garlic cloves chopped
2 lb black beans soaked
2 x red bell peppers chopped
1 lb dried meat (Carne Seca) cut into cubes
2 whl oxtails chopped 2" pieces
4 x Portuguese pork sausages (Paio) sliced
1/2 lb smoked bacon cut into 1" pieces
Instructions:
Instructions: In a bowl combine pigs feet and ears with water to cover; soak for 24 hours, changing water 5 times. Drain and split pigs 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, pigs feet, pigs ears and oxtails; add enough water 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. Season with salt, if necessary.

This recipe yields 10 servings.

Cuisine: "Portuguese"

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