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.