Feijoada

• 3 cups black beans dried
• 1 x water
• 1 pound beef sun-cured, salted
• 2 pounds beef tongue smoked, raw
• 1/2 pound sausage portuguese
• 1/2 pound beef chuck
• 1/2 pound salt pork
• 1 x salt and black pepper freshly ground
• 2 cloves garlic chopped
• 2 teaspoons vegetable shortening

1. Wash the beans well and soak them overnight in water to cover.
2. Soak the dried beef separately in water to cover.
3. Drain the beans.
4. Add 6 cups water and cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours.
5. As soon as the beans are cooking, begin adding the other ingredients.
6. Cut the carne seca into 2 1/2 inch squares and add to the beans.
7. Peel the tongue and cut it into large cubes.
8. Cover with water and bring to a boil.
9. Simmer 2 minutes, drain, and add to beans.
10. Prick the sausages with a fork, cover with water, boil a few minutes, drain, and add to the beans.
11. Cut the chuck in half and add to the beans.
12. Cut the salt pork into 1/2 inch slices and add to the beans.
13. Season the stew with salt and pepper.
14. When the beans are tender, brown the garlic lightly in the shortening.
15. Add about 1 cup of the beans, mash, and return to the large pot of beans.
16. Adjust the seasonings.
17. Remove the pieces of meat to a hot platter and turn the beans into a chafing dish or bowl.
18. Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, and hot rice.
19. Cook the rice according to package directions, adding 2 1/2 tablespoon shortening and 1/2 teaspoon vinegar for each 2 cups uncooked, long-grain rice.

black beans, water, beef, beef, sausage portuguese, beef chuck, salt, salt, garlic, vegetable shortening

Taken from recipeland.com/recipe/v/feijoada-47204 (may not work)