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Feijoada completa
Brazilian black beans

2 tablespoons canola oil
1 large yellow onion, chopped
4 cloves garlic, crushed
4 cups dried black beans, soaked overnight, drained
1 lb. salt pork, boiled for 5 minutes, cut into 1-inch cubes
2 lbs. Portuguese sausage (lingui\xe7a) or Italian sausage
1 lb. smoked lean ham hocks
2 lbs. corned beef, cut into 2-inch cubes
1/2 teaspoon salt
2 teaspoons ground black pepper
4 bay leaves
1 fresh orange, washed very well, cut in half
2 quarts water
6 oranges, peeled, sliced

Heat the oil in a large, heavy, deep pot and stir-fry the onion
and garlic for 1 minute or until light golden brown. Add the beans,
salt pork, Portuguese sausage, ham hocks, corned beef, salt, black
pepper, bay leaves, halved-orange and water. Cover and simmer for
2 hours or until the beans are tender, stirring occasionally and
adding water if needed. Serve with sliced oranges, manioc meal with
butter and eggs, Brazilian rice, collard greens, vinaigrette sauce,
and cachaca (Brazilian spirits) cocktail. Serves 8-10.

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