| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Brazilian | Meats | 12 | Servings |
INGREDIENTS
| 4 | c | Black beans, or pink beans |
| Cold water | ||
| 1 | Smoked beef tongue | |
| 1 | lb | Linguisa[Portuguese sausage] |
| 1 | lb | Smoked pork butt, or ham |
| 1/2 | lb | Bacon, unsliced |
| 2 | Onions, chopped | |
| 1 | Garlic, minced | |
| 1 | Bay leaf | |
| 1/4 | c | Parsley, chopped |
| Peel from half an orange | ||
| 3 | Navel oranges, peel & white | |
| membrane cut off | ||
| Cornstarch [if necessary] | ||
| Salt | ||
| Rice | ||
| 1 | c | Toasted manioc meal OR |
| 1 | c | Toasted farina |
INSTRUCTIONS
Soak beans overnight in cold water to cover or use the boil-quick soak method. Rinse and drain; put beans in a large kettle with a tight fitting lid; add 6 cups cold water, cover and simmer about 2 hrs. Meanwhile cook the tongue; simmer in water to cover until tender, 2 hrs, peel, then slice. Pre-cook sausages in simmering water for 30 min; cut each into 3-4 pieces. Cut the ham or butt into 1" cubes and bacon into 1/2" cubes. Add all the meats to the beans. At the same time add the onion, garlic, bay leaf, parsley and orange peel. Continue to cook slowly, adding water as needed to keep the water level just over the beans until the beans are tender, about 6 hours. about 1/2 hr before the cooking is complete, add the oranges which have been quartered. If the mixture is not thick add a slurry of cornstarch and water. [Alternatively puree a cup of beans and return to the pot- JW]. Add salt to taste; remove orange peel. Serve over steamed rice or with French sour dough bread. Sprinkle toasted manioc meal [or if it's unavailable toasted farina] over the beans. Fruit salad makes a fine dessert. [Another version omits the oranges, doubles the bay and garlic and adds chile peppers or hot pepper sauce. - JW] From the Sunset Cook Book of Soups and Stews. Posted by Jim Weller.
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