Feijoada made in Germany

It's the 50th post and I have a perfect recipe for this memorable post; Feijoada.  This Brazilian pork&beans stew is prepared in a huge pot for Barbecues and other family gatherings.  It's simple and casual dish but what can be better than this match of beans&pork made in heaven?  I think there's no "correct" recipe for Feijoada because each family has its own.  Some cook pork and beans together from the beginning, others cook separately and combine them later.  Some use onion and various herbs, while others don't season at all.  We did with what we can get here in Germany so the ingredients are not authentic but we got it pretty close to the one our Vovo(granma)'s Feijoada!  


Ingredients (serves 8)

1 package dry black beans
salted bacon
3 cloves garlic
2 tbsp. vegetable oil
500g pork ham/ribs
200g Knoblauchwurst (German smoked pork sausage with garlic)
200g Kohlwurst / Lungenwurst(German smoked sausage made with lights, pork&fat) 
1 tsp. salt

Directions
1. Soak beans in water over night.
2. In a large pot, place soaked beans, cover with water and cook for an hour, covered.
3. Meanwhile, place pork ham/ribs in water in a separate pot.  Once boiled, skim the foam&scam, simmer for 20-30 min.
4. Add pork (3), sausages to the pot of beans and cook for another hour.
5. Take out the pork and sausages.  Chop in chunks.  
6. Take 1/3 of bean(with a bit of cooking water) and make bean paste in a juicer.
7. In a frying pan, cook minced garlic and cut bacon with 2 tbsp. vegetable oil. 
8.  Put back 5, 6&7 to the pot of beans, add salt and cook for 30 min.