Claude Troisgros' Feijoada

Yield:	10 Servings
Categories:	Pork, Soups

3		Whole pig's feet, cured in salt
2		Pig's ears, cured in salt
3	tb	Olive oil
2		Onions, chopped
6		Garlic cloves, chopped
2	lb	Black beans, soaked
2		Red bell peppers, chopped
1	lb	Dried meat (Carne Seca), cut into cubes
2		Whole oxtails, chopped into 2-inch pieces
4		Portuguese pork sausages (Paio), sliced
1/2	lb	Smoked bacon, cut into 1-inch pieces
		Salt