Feijoada De Domingo (Sunday Bean Stew) - cooking recipe

Ingredients

8 quarts water, divided
2 pounds dried black beans, rinsed
4 bay leaves
salt and ground black pepper to taste
1 pound dried beef, cut into pieces
1/2 pound smoked pork ribs
2 unsalted pig's feet
1 smoked sausage, cut into pieces
1 pound spicy sausage, cut into pieces
1/2 pound bacon, cut into large pieces
1/4 pound pork belly, cut in half
1 unsalted pig's ear, cut into thirds
2 unsalted pig's tails
2 tablespoons vegetable oil
4 cloves garlic, chopped
1/2 pound bacon, cut into small pieces
2 onions, chopped
2 bunches fresh parsley, chopped

Preparation

Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.
Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.
Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.
Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.
Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.