Recipe#5711

Title: FEIJOADA

SOAR

   3       c            Dried black beans
                        Water
   1       lb           Carne seca (sun-cured salted
                        -beef)
   2       lb           Raw smoked tongue
     1/2   lb           Linguica defumada
                        -(Portuguese sausage)
     1/2   lb           Chuck beef
     1/2   lb           Salt pork
                        Salt & freshly ground black
                        -pepper
   2       lg           Cloves garlic, chopped
   2       ts           Shortening
  Wash the beans well & soak them overnight in water to cover. Soak the dried
  beef separately in water to cover. Drain the beans.
  Add 6 cups water & cook, covered, adding water as needed, until the beans
  are tender, or about 2 1/2 hours.  As soon as the beans are cooking, begin
  adding the other ingredients.
  Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue
  & cut it into large cubes. Cover with water & bring to a boil. Simmer 2
  minutes, drain, & add to beans.
  Prick the sausages with a fork, cover with water, boil a few minutes,
  drain, & add to the beans. Cut the chuck in half & add to the beans. Cut
  the salt pork into 1/2" slices & add to the beans. Season the stew with
  salt & pepper.
  When the beans are tender, brown the garlic lightly in the shortening. Add
  about 1 cup of the beans, mash, & return to the large pot of beans. Adjust
  the seasonings.
  Remove the pieces of meat to a hot platter & turn the beans into a chafing
  dish or bowl.
  Serve with braised pork loin, collards, onions in sauce (recipes below),
  sweetened orange slices, & hot rice.  Cook the rice according to package
  directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2
  cups uncooked, long-grain rice.