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Feijoada

1 1/2 pounds dry black beans
1 pound hamhock
8 ounces bacon, diced
8 ounces link sausage
8 ounces hot dogs
8 ounces bratwurst
1 1/2 pounds pork strips
2 onions, chopped
1 orange, halved
3 bay leaves
1/4 teaspoon ground pepper
4 tablespoons vegetable oil
2 onions, chopped
8 garlic cloves, finely chopped
1 red bell pepper, seeded and sliced

1. Drain, then rinse the beans. In a kettle, combine the beans, hamhocks, diced bacon, link sausage, hot dogs, bratwurst, pork strips, chopped onions, peeled, halved orange, bay leaves, and pepper. Cover with water and bring to a boil, skimming the surface. Reduce the heat to medium-low and simmer uncovered until the beans are tender, about 1 1/2 hours.
2. Meanwhile, in a skillet, heat oil and cook chopped onions, chopped garlic cloves, and sliced red bell pepper until soft, about 10 minutes.
3. Remove the meat from the bean mixture and set aside; remove the meat from the hamhock, discarding the bone. Discard the orange halves and bay leaves.
4. In a food processor, puree the bean mixture, return to the kettle, add the red bell pepper mixture, and heat through. Serve over the cooked meat.

Makes 8 servings.

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