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Feijoada

Black beans, which seem to be the most popular kind consumed in
Brazil, are an indispensable ingredient in the national dish
Feijoada. There is no record of this dish prior to the 19th century.
Preparing and serving a Feijoada Completa is almost ritualistic in
character. It is served all over Brazil, with slight variations.
The standard items are beans, sausages of different varieties,
jerked beef, pork, cured meats, bacon, tongue and the ear, foot
and tail of a pig. In Bahia and the Northern sections, vegetables
such as pumpkin and kale are included in the recipe, and also orange
juice. Preparing a Feijoada takes anywhere from 5 to 24 hours.
As it is a heavy dish, it is usually served at lunch. I use this
recipe when I make it. A typical Feijoada consists of black beans,
several cooked meats including sun-dried beef, sausage and salt
pork; fluffy rice; golden sweet orange slices, chopped collards
and onions marinated in a powerfully hot French dressing. Each of
the foods is served in separate dishes to dinner plates and all is
sprinkled liberally with an uncooked farina the Brazilians call
"farinha de mandioca."


3 cups black beans
1 pound carne seca (sun cured salted beef) soaked overnight
2 pounds raw smoked tongue
1/2 pound linguica defumada (Portuguese sausage)
1/2 pound chuck beef
1/2 pound salt pork
salt and pepper
2 large cloves garlic, chopped
2 tsp shortening

Wash beans well and soak overnight in water to cover. Drain add
6 cups water and cook, covered, adding water as needed till beans
are tender, about 2 and 1/2 hours. as soon as beans are cooking,
begin adding other ingredients.

Cut carne seca into inch and a half squares and add to beans. peel
tongue and cut it into large cubes. cover with water and bring to
a boil. simmer 10 minutes, drain and add to beans. Prick sausages
with a fork, cover with water, boil a few minutes, Drain and add
to beans.

Cut chuck in half and add to beans. Cut salt pork into half inch
slices and add to beans. Season with salt and pepper.

When beans are tender, brown garlic lightly in shortening. add
about a cup of the beans, mash and return mixture to large pot of
beans. adjust seasonings.

Remove pieces of meat to a large platter and turn beans into a
chafing dish or bowl to serve. Serve with rice, onions in sauce,
sweetened orange slices, collards and braised pork loin.

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