This morning we went to the specialty market to pick up the ingredients for Cooking Light's version of feijoada Ingredients 2 cups dried black beans 4 slices applewood-smoked bacon 1 pound boneless pork shoulder (Boston butt), trimmed and cut into 1/2-inch cubes 3/4 teaspoon salt, divided 1/2 teaspoon freshly ground black pepper, divided 3 bone-in beef short ribs, trimmed (about 2 pounds) 3 cups finely chopped onion (about 2 medium) 1 1/4 cups fat-free, lower-sodium chicken broth 4 garlic cloves, minced 1 (9-ounce) smoked ham hock 1 tablespoon white vinegar Preparation 1. Place beans in a small saucepan; cover with cold water. Bring to a boil; cook for 2 minutes. Remove from heat; cover and let stand 1 hour. Drain. 2. Cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan; crumble. Sprinkle pork evenly with 1/8 teaspoon salt and 1/4 teaspoon pepper. Increase heat to medium-high. Add pork to drippings in skil...