FEIJOADA, BRAZILIAN'S GASTRONOMY

4 cups dried black beans, rinsed and picked over
2 pig's feet, split (optional)
3 pounds salted pork ribs *
1 1/2 pounds "carne seca" (dried beef) *
1 1/2 pounds "chorizo", smoked "calabrese" or "kielbasa" sausage *
1 1/2 pounds "linguiça" sausage (mild link sausage)
1/2 pound slab bacon
2 large bay leaves
1 1/2 piece Canadian bacon
2 large onions, chopped
2 large garlic cloves, minced
2 tbs. vegetable oil
1 cup drained, seeded and chopped canned Italian plum skinless tomatoes
2 bottled Tabasco peppers, seeded and minced

In 4 large bowls separately cover the black beans, the salted pork ribs, the pig's feet, and the dried beef with 3 inches cold water; let them soak overnight (change water for pork ribs and dried beef twice in 12 hours) and drain. In a large saucepan cover the dried beef with water, bring the water to a boil and boil the beef, skimming any froth. After 30 minutes drain the beef, transfer it to a platter and cover it. In the saucepan cover the pork ribs, the sausages and the pig's feet with water, bring the water to a boil and boil the meats for 15 minutes. Drain the meats, transfer them to a platter and cover.

In a large stockpot bring 12 cups water to a boil; add the black beans and boil for 2 minutes. Remove the stockpot from the heat and let the beans soak for 1 hour. Add the dried beef, the pork ribs, the pig's feet, the slab bacon, and the bay leaves; bring the liquid to a boil and simmer the mixture, covered, for 2 hours. Add the sausages and the Canadian bacon and simmer the mixture for 30 minutes. Discard the slab bacon and the bay leaves. Transfer the remaining meats with a fork to a heatproof platter, add bean cooking liquid to prevent dryness; keep the meats warm, covered with foil, in a preheated very slow oven (200° F).

In a large stainless steel or enameled skillet cook the onions and the garlic in the oil over moderate heat, stirring, for 5 minutes or until the onions are softened. Add the tomatoes, the Tabasco peppers, and salt and pepper to taste; cook the mixture over moderate heat, stirring, for 5 minutes. Add 2 cups of the black beans, drained, and with a wooden spoon mash them into the tomato mixture. Add 2 cups of the beans cooking liquid and simmer the mixture into the stockpot, stirring occasionally, for 15 minutes.

Cut the dried beef into small chunks. Slice thin the Canadian bacon. Cut the sausages on the bias into thick slides. Cut the pork ribs into pieces. Arrange the meats on a platter. Ladle a little hot bean liquid over the meat on the platter to moisten them.

Transfer the black bean mixture to a heated large tureen. Serve the meats and the beans with white rice, collard greens, farofa, and sliced oranges.