Main Ingredients:

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 amp; freshly ground black pepper
2 lg Cloves garlic, chopped
2 ts Shortening

Cooking Preparation of the Recipe:

Wash the beans well amp; soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans.
Add 6 cups water amp; 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 amp; add to the beans. Peel the tongue amp; cut it into large cubes. Cover with water amp; bring to a boil. Simmer 2 minutes, drain, amp; add to beans.
Prick the sausages with a fork, cover with water, boil a few minutes, drain, amp; add to the beans. Cut the chuck in half amp; add to the beans. Cut the salt pork into 1/2" slices amp; add to the beans. Season the stew with salt amp; pepper.
When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, amp; return to the large pot of beans. Adjust the seasonings.
Remove the pieces of meat to a hot platter amp; turn the beans into a chafing dish or bowl.
Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, amp; hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening amp; 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice.

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