*  Exported from  MasterCook  *
 
                                  FEIJOADA
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Vegetables                       Beef
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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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