Feijoada Pork And Black Beans Stew

• 1 lb dry black beans (or equivalent canned)
• 2 1/4 lbs salt pork
• 1 1/2 lbs smoked pork knuckle
• 2 tbsp oil
• 4 None onions, chopped
• 3 cloves garlic, crushed
• 2 None red peppers, deseeded and chopped
• 1 None green pepper, deseeded and chopped
• 4 None tomatoes, skinned and chopped
• 1 bunch spring onions, sliced
• 7 oz chorizo, sliced
• None None Parsley, to garnish
• None None Orange wedges, to garnish
• None None Rice, to serve

1. If using dried beans, soak the beans overnight in cold water. Drain and place in a large saucepan. Cover with cold water and bring to the boil, then reduce the heat and cook gently for 30 minutes until beginning to soften.
2. In a large stock pot, bring 12 cups water just to a boil. Reduce the heat to a very gentle simmer and add the salt pork and smoked pork. Cook very gently for 2 hours.
3. Meanwhile, heat the oil in a frying pan and saute the onion for 5 minutes. Add the garlic and peppers and cook for 2 minutes. Stir in the tomatoes and spring onions and cook for 4 minutes.
4. Drain the beans. Lift the pieces of pork out of the stock and cut into pieces, discarding the skin, fat and bones. Return to the pot with the beans, chorizo and fried vegetables and cook gently for another 30 minutes. Season to taste and garnish with parsley and orange wedges. Serve with rice.

black beans, salt pork, pork knuckle, oil, onions, garlic, red peppers, green pepper, tomatoes, spring onions, chorizo, parsley, orange wedges, rice

Taken from recipes-plus.com/api/v2.0/recipes/26583 (may not work)