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Feijoada

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FEIJOADA
 Categories: Vegetables, Beef
      Yield: 6 Servings
 
      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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