YIELD: 24 servings
½ lb. Portuguese smoked sausage
½ lb. smoked pork ribs
½ lb. smoked pork ears
½ lb. smoked pork tail
½ lb. lean bacon, in one piece, rind removed
4 oz. smoked pork tongue (optional)
2 Tbsps. oil
2 medium onions, finely chopped
4 qts. water
4 ½ cups black beans, picked over, soaked overnight, drained
2 cloves garlic, minced
3 bay leaves
1 tsp. salt
1. Soak smoked meats in large pan of water overnight. The next morning, drain, rinse and soak again until ready to cook.
2. In large, heavy stock pot, heat oil over medium-high heat. Add onions and cook until softened and translucent. Add garlic and cook 3 minutes more, until aroma is released. Tie bay leaves together, add to pan, along with soaked meats (removed from soaking water) and 4 qts. water.
3. Bring to boil slowly over medium heat, then reduce heat and skim fat from top.
4. Cook 1 hour, then add beans, return to simmer and skim fat again.
5. Simmer another hour. As each piece of meat becomes fork-tender, remove it.
6. Cube or slice all meat, removing bones, gristle and fat. Add meat back to beans. Season with salt.
7. Serve hot, accompanied by white rice, collard greens and orange segments.
Photo and recipe: Chef Fabiana Meireles, Concord Academy