Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

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