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1
Soak the smoked and salted meats in a large pan overnight.
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2
The next morning, drain, rinse, and soak again until ready to cook.
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3
In a large heavy stock pot, heat the oil over medium low heat.
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4
Add the onions and cook, stirring occasionally, for 8 to 10 minutes, or until they are softened and translucent.
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5
Add the garlic and cook for 3 minutes more, until the aroma is released.
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6
Tie the bay leaves, parsley, and thyme together to make a bouquet garni, and add it to the pan, along with the dried soaked meats, fresh meats, and the water.
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7
Bring slowly to a boil over medium heat, then reduce the heat and skim the fats and scum from the top.
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8
Cook for 1 hour, then add the beans, return to a simmer, and again skim any scum from the top.
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9
Simmer for another hour.
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10
As each piece of meat becomes fork tender, remove it, starting with the beef chuck and finishing with the salted meats.
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11
Place the cooked meats on a platter, cover with aluminum foil, and keep warm in a low oven.
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12
Remove all the meat and skin from the pigs trotter and dice it.
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13
Discard the bone and add the meat to the beans.
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14
Cut the carne seca into 1/2 inch dice and also return it to the beans.
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15
Continue cooking the beans for 20 minutes more, or until tender.
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16
Remove any fat or gristle from the remaining cuts of meat, then cube or slice it into bitesized pieces.
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17
Arrange the sliced chorizo, pork shoulder, bacon, fresh pork, and beef on one side of a large heated platter and place the beans on the other side (if using the smoked tongue, traditionally it should be placed in the center of the platter).
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18
Serve hot, accompanied by Green Mineira Style, cooked white rice and orange segments.
