Feijoada de Domingo (Sunday Bean Stew)

1. Combine 6 quarts water, black beans, bay leaves, salt, and pepper in a large saucepan. Bring to boil; simmer for 50 minutes.

2. Bring remaining 2 quarts water to boil in a large saucepan. Stir in dried beef, pork ribs, and pig's feet; simmer until flavors combine, about 25 minutes. Add smoked sausage, spicy sausage, large bacon pieces, pork belly, pig's ear, and pig's tails; simmer until meat mixture is softened, about 25 minutes.

3. Stir meat mixture to the bean mixture; simmer until flavors combine, about 45 minutes.

4. Heat vegetable oil in a large skillet over medium heat; add garlic. Cook until warmed through, about 45 seconds; transfer to bean mixture. Add small bacon pieces to the skillet; cook and stir until lightly golden, about 2 minutes. Stir in onion; cook until onion is soft and browned, about 5 minutes. Stir in parsley.

5. Stir the onion mixture into the bean mixture; simmer until tender, about 25 minutes. Transfer meat mixture to a serving dish. Pour beans into a separate serving dish.

Cook's Notes:

The special cuts of meat should be available if you order from a good butcher ahead of time.

The dried beef called for in this recipe is called "charque" or "carne seca" in Brazil. It can be hard to find in the US, and can be omitted if necessary.