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Meats: Soak pig's feet and bacon in stockpot in enough cold water to cover.
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2
Refrigerate overnight, changing water twice.
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3
Meanwhile, soak tongue and carne seca in separate stockpot in enough cold water to cover.
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4
Refrigerate overnight, changing water twice.
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5
Drain water from both stockpots.
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6
Rinse meats.
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7
Wash stockpots.
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8
Place pig's feet, tongue, carne seca, beef roast and ribs in one of the stockpots; add enough cold water to cover.
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In second stockpot, place pork butt and bacon; add enough cold water to cover.
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Bring water in both pots to boil.
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11
Simmer 15 min.
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12
Drain water from each stockpot.
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13
Refill with cold water.
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14
Bring to boil; simmer an additional 15 min.
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15
Drain; set aside.
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16
Place linguica sausage, paio and smoked spicy sausage in large saucepan; add enough cold water to cover.
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17
Bring to boil; simmer 10 min.
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18
Drain.
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19
Continue cooking sausages in saucepan until browned, turning occasionally.
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Set aside.
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21
Beans: Place beans in large bowl with enough cold water to cover.
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22
Refrigerate overnight.
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23
Drain beans; place in large saucepot.
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24
Add the sliced onions, bay leaf, one third of the garlic, the salt and black pepper.
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25
Add enough cold water to cover by 3 inches.
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26
Bring to boil.
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27
Reduce heat to medium-low; cover.
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28
Simmer 45 min.
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29
Add pigs feet and bacon; simmer 45 min., stirring occasionally and adding hot water as necessary to keep ingredients well covered with water.
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30
Add remaining meats and sausages.
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31
Add enough hot water to keep ingredients well covered with water.
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32
Bring to boil on medium-high heat.
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33
Reduce heat to medium-low; cover.
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34
Simmer 2-1/2 hours or until beans are very soft.
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35
(Beans should have an almost soupy texture.)
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36
Sauce: Heat oil in medium saucepan on medium-high heat.
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Add chopped onions and remaining garlic; cook and stir until tender.
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Add tomatoes, orange juice and chili pepper; cook 10 min., stirring occasionally.
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39
Reduce heat to low.
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40
Add 1 cup of the beans; mash in saucepan with back of spoon.
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41
Stir until well blended.
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42
Simmer 5 min.
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43
Add mashed bean mixture to ingredients in large saucepot.
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44
Remove meats from saucepot, leaving beans to simmer until ready to serve.
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45
To Assemble: Remove and discard bones from pigs feet; cut meat into 1-inch pieces.
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46
Cut bacon into thin strips.
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47
Remove and discard casing from tongue; cut meat into 1/4-inch pieces.
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48
Slice carne seca, pork butt and beef roast.
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49
Separate ribs.
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50
Cut sausages into 1-inch pieces.
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51
Place sliced tongue in center of large ovenproof platter; surround with remaining meats.
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52
Drizzle with some of the liquid from the beans.
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53
Cover with foil to keep warm until ready to serve.
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54
(Meat platter can be placed in a 200 degrees F-oven to keep warm.)
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55
Pour beans into tureen or other decorative bowl.
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56
Remove meat platter from oven.
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57
Serve with beans.
