*  Exported from  MasterCook  *
                 Brazilian Black Beans & Rice ( Original )
 Recipe By     : 
 Serving Size  : 12   Preparation Time :0:00
 Categories    : Crockpot
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  pounds        Dried black turtle beans
    1      large         Bell pepper (or 2 med.) -- diced
    4      large         Onions -- diced
    6      Cloves        garlic -- diced
      3/4  cup           Celery -- diced
      1/4  cup           Parsley -- minced
    2      tablespoons   Oregano -- minced
    2      tablespoons   Basil -- minced
    2                    bay leaves -- Pinch of ground clov
                         (2 to 3)
    4                    Bouillon cubes -- beef (or
    2      tablespoons   Vinegar (reserve to add -- last)1 lb. bulk saus
    1      pound         Pork -- such as boneless
                         -- style ribs or rolled
    1      pound         Beef, stew beef chunks -- chuck
                         or            leftover roast
      1/2  lb.           ham -- smoked or (1/2 to 1)
                         -- cubed
      1/2  lb.           smoked link sausage -- or (1/2 to 1)
                         cut into bite size -- pieces
    1      pound         Same cut into 2 to 3 inch -- links to serve on th
                         and pepper to taste
 Preparation : “Feijoada Completa” Ingredients: Meats: Beans: Wash and look 
 for gravel then soak overnight in a bowl being sure  beans are well 
 covered with water. For cooking use a large crock pot or soup pot, cast 
 iron preferable.   First, brown bulk sausage in a skillet and pour off 
 excess grease.  I have  discovered a lean bulk sausage that is great, much 
 less grease and fat.  Add other meats and stir to brown. Add bell pepper, 
 onion, garlic, celery,  parsley, oregano, basil, bay leaf, and clove. Salt 
 and pepper moderately,  taste after cooking several hours and add more if 
 needed.  Add beans and  soak water and if necessary add more water to 
 cover entire ingredients by  at least two inches. Stir in four bouillon 
 cubes. Cover and cook on crock pot high for three hours then turn to low 
 for at  least six hours.  If cooking in a stove top soup pot, bring to a 
 LOW boil  for two hours then continue cooking on low simmer for six hours, 
 stirring  every hour or two to keep from sticking on the bottom of the 
 pot. I like  to use the crock pot and leave it cooking on low overnight. I 
 stir it  about twice and sometimes find it necessary to add water. If it 
 gets too  watery, take about 1/2 cup of beans and mash with a fork until 
 pasty to  add back as a thickener. About an hour before serving stir in 
 vinegar.  Serve beans and meat over rice.  I have found brown rice to be 
 quite tasty  but white rice is fine too. Serve in a soup bowl and top with 
 fresh  chopped onion. The Brazilians top with farina or wheat germ. Serve 
 the extra sausage, which has been browned separately, on the side  for 
 those who want extra meat. Compliment your main dish with a mixed green 
 salad consisting of  everything but the kitchen sink and oil     
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