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Feijoada [brazilian Black Beans And Smoked Meat

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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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