Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 c Dried black beans 1/2 lb Chuck beef
Water 1/2 lb Salt pork
1 lb Carne seca (sun-cured salted Salt freshly ground black
-beef) -pepper
2 lb Raw smoked tongue 2 lg Cloves garlic, chopped
1/2 lb Linguica defumada 2 ts Shortening
-(Portuguese sausage)

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.

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