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Yield: 6 servings
Ingredients:
* 3 c Dried black beans 1/2 lb Chuck beef Water 1/2 lb Salt pork
* 1 lb Carne seca (sun-cured salted Salt & freshly ground black -beef) -pepper
* 2 lb Raw smoked tongue 2 lg Cloves garlic chopped
* 1/2 lb Linguica defumada 2 ts Shortening
Instructions:
-(Portuguese sausage) Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water & cook covered adding water as needed until the beans are tender or about 2 1/2 hours. As soon as the beans are cooking begin adding the other ingredients. Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes drain & add to beans. Prick the sausages with a fork cover with water boil a few minutes drain & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper. When the beans are tender brown the garlic lightly in the shortening. Add about 1 cup of the beans mash & return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl. Serve with braised pork loin collards onions in sauce (recipes below) sweetened orange slices & hot rice. Cook the rice according to package directions adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2 cups uncooked long-grain rice.
Ingredients:
* 3 c Dried black beans 1/2 lb Chuck beef Water 1/2 lb Salt pork
* 1 lb Carne seca (sun-cured salted Salt & freshly ground black -beef) -pepper
* 2 lb Raw smoked tongue 2 lg Cloves garlic chopped
* 1/2 lb Linguica defumada 2 ts Shortening
Instructions:
-(Portuguese sausage) Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water & cook covered adding water as needed until the beans are tender or about 2 1/2 hours. As soon as the beans are cooking begin adding the other ingredients. Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes drain & add to beans. Prick the sausages with a fork cover with water boil a few minutes drain & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper. When the beans are tender brown the garlic lightly in the shortening. Add about 1 cup of the beans mash & return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl. Serve with braised pork loin collards onions in sauce (recipes below) sweetened orange slices & hot rice. Cook the rice according to package directions adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2 cups uncooked long-grain rice.