Explore some new flavors with this hearty meat stew, a traditional dish in both Portugal and Brazil.
- Servings: 10
- 2 pounds dried black beans, picked through
- 2 pound fresh pork ears, cut into 1-inch pieces
- 2 fresh pork feet, cut into 6 pieces each
- 1 fresh pork tongue, cut into 1-inch pieces
- 1 pound fresh pork ribs, cut into individual ribs
- 3/4 pound slab bacon (smoked pork belly), cut into 2-by-1/4-inch pieces
- 2 bay leaves
- 8 ounces smoked pork sausage, such as andouille or kielbasa, sliced 1/4 inch thick on the bias
- Coarse salt and ground black pepper, to taste
- 3 tablespoons vegetable oil
- 1 medium yellow onion, finely chopped
- 10 cloves garlic, minced
Soak beans in cold water for at least 8 hours or overnight. Drain and add to an 8- to 10-quart Dutch oven or large stockpot, nesting pork pieces, bacon, and bay leaves in beans. Cover with water by about 1/2 inch.
Bring to a boil, then lower heat and simmer, uncovered, skimming any foam and fat for the first 1 1/2 hours. Remove pork ribs. Cover and cook for another 1 1/2 hours, stirring occasionally. Add smoked sausage, cover, and continue cooking 1/2 hour more. Season with salt and pepper to taste.
Heat oil in a large heavy skillet over medium-high heat. When oil shimmers, add onion and cook, stirring occasionally, until browned, about 20 minutes. Sprinkle 1/4 teaspoon salt over minced garlic and smash into a paste using the side of a knife blade. Add garlic to skillet and cook until golden brown, about 2 minutes. Add onion and garlic mixture to beans and simmer, uncovered, for 30 minutes more, for a total cooking time of 4 hours, or until all are falling apart and melting into the beans. Season with salt to taste.