Sunday feijoada in Brazil!!

• 1 kg of black beans
• 4 bay leaves
• 500 g of dried meat cut out and cut into pieces
• 2 feet of salted pork
• 250 g of smoked pork rib
• 2 desalted pork tails
• 200 g of bacon cut into large cubes
• 100 g of salted bacon cut in half
• 1 piece of bread cut into pieces
• 500 g of calabrian sausage cut into pieces
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 200 g chopped bacon to sauté
• 2 large chopped onions
• 2 bundles of chopped parsley
• Salt and black pepper to taste

Method of preparation

Preparation: 2 hours> Ready in: 2 hours

Place to boil over medium heat a large saucepan with 6 liters of water, beans, salt, pepper and bay leaf. When it boils, lower the heat well and cook for 50 minutes.
While the beans cook, place to boil over high heat another pan with 2 liters of water, dried meat, pork and rib. Cook for 25 minutes.
Add the pork tail, the chopped bacon, the bacon, the ear, the paio, the sausage and cook for about another 25 minutes.
Add the meat in the pan of the beans and cook for 45 minutes. Meanwhile, sauté the garlic in olive oil in a frying pan or large pan for about 40 seconds. Put the sautéed garlic in the pan of the beans.
In the same pan as the sautéed garlic, fry the bacon for 2 minutes, add the onion and sauté all together until the onion rings. Add the parsley and stir for a few seconds.
Pour chopped bacon and onion saute into bean pan, mix well and simmer for about 25 minutes or until all is well cooked.

Distribute all the meats on a large platter, place the beans in a deep pirex and serve.

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