Ingredients

2 ¹⁄₂ lb. carne seca (dried salt-cured beef) or corned beef
1 ¹⁄₂ lb. linguiça portuguesa, calabresa, or other smoked pork sausage, such as kielbasa, cut crosswise into 5" pieces
1 ¹⁄₂ lb. paio (Brazilian spicy pork sausage) or Spanish chorizo, cut crosswise into 5" pieces
3 pig's tails, salt-cured, smoked, fresh, or a combination thereof
2 split pig's feet, salt-cured, smoked, fresh, or a combination thereof
2 pig's ears, salt-cured, smoked, fresh, or a combination thereof
6 cups dried black turtle beans
¹⁄₄ cup olive oil
4 tomatoes, cored and chopped
3 medium yellow onions, peeled and chopped
5 cloves garlic, peeled
1 bunch cilantro, chopped
freshly ground white pepper
1 lb. pork loin, thickly sliced
1 beef-flavored bouillon cube
sauteed collard greens
sauteed rice
toasted manioc flour

Instructions

Put beef into a large bowl, smoked and spicy sausages into another large bowl, and pig's tails, feet, and ears into a third large bowl. Fill the bowls with cold water to cover meats and set aside in a cool place for 8-10 hours, changing water 5-6 times. Meanwhile, put beans and 7 ¹⁄₂ quarts cold water into a very large bowl and set aside in a cool place for 8-10 hours. Drain beans, reserving the soaking liquid, and set beans and soaking liquid aside separately. Drain meats, discarding soaking liquid, and set aside.
Heat oil in a large stockpot over medium heat. Add tomatoes, onions, garlic, cilantro, and pepper to taste and then cook, stirring often with a wooden spoon, until vegetables are soft, 8-10 minutes. Add soaked meats and pork loin and ribs to pot and cook, stirring to coat meats well, for 2-3 minutes. Add beans and just enough of the reserved bean-soaking liquid to barely cover meats (about 12 cups). Increase heat to high, partially cover pot, and bring to a boil, skimming foam as it rises to the surface. Reduce heat to medium and gently boil, stirring occasionally, for 1 hour. Add bouillon cube and 4 cups of the reserved bean-soaking liquid, partially cover pot, and gently boil, stirring occasionally, for 1 ¹⁄₂ - 2 hours. Adjust seasoning if necessary and continue cooking, partially covered, stirring occasionally, until beans are soft and meats are very tender, 1 ¹⁄₂ -2 hours more.
To serve: First ladle some of the bean broth from the pot into shot glasses or small cups; add a dash of Tabasco to each glass, if you like. To serve beans, meats, and accompaniments, remove meats from the pot with a slotted spoon and transfer to a large platter. Transfer beans and remaining broth to a large crock or bowl. Serve beans and meats with oranges, collard greens, rice, and toasted manioc flour on the side.