Brazilian Black Bean stew
Brazilian Black Bean Stew (Feijoada)
1 (3 to 4 pound) smoked beef tongue
8 cups cold water
2 (12 ounce) packages dried black beans
1/2 pound dried beef
4 smoked chorizo links
1/2 pound sliced bacon, cut into 1-inch pieces
Sauce
1 large orange, thinly sliced
Hot cooked rice
Place beef tongue in Dutch oven; add enough water to cover beef.
Heat to boiling; reduce heat.
Cover and simmer until tender, about
3 hours.
Heat water and beans to boiling in Dutch oven or large kettle;
boil gently 2 minutes.
Remove from heat; cover and let stand 1
hour.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Remove
and mash 2 cups beans and liquid; reserve mashed beans for
Sauce.
Plunge beef tongue into cold water.
Cut lengthwise slashes in
skin; peel off skin.
Remove any fat and cartilage.
Cut beef tongue
into 1/4-inch slices; stir into unmashed beans.
Cut dried beef into
bite-size pieces; prick chorizos thoroughly with fork.
Stir dried
beef, chorizos and bacon into beans and tongue.
Add just enough
water to cover.
Heat to boiling; reduce heat.
Cover and simmer 1
hour.
Prepare Sauce.
Stir half the Sauce into meat-bean mixture.
Cover
and cook until beans are mushy, about 1 hour, adding 1/2 to 1 cup
water if necessary.
Heat remaining Sauce over low heat.
Arrange beef tongue slices in center of platter; arrange
remaining chorizos around tongue slices.
Pour Sauce over meats.
Cut
orange slices into halves; arrange around meats.
Pour remaining
beans into tureen; serve with rice.
Yields 12 to 14 servings.
Sauce
1 chorizo, cooked with beans
4 jalapeño peppers, finely chopped
2 large tomatoes, chopped
1 large onion, chopped
2 cloves garlic, finely chopped
1/4 teaspoon salt
1/8 teaspoon ground red pepper
Cut reserved chorizo into 1-inch pieces.
Cook and stir chorizo
and remaining ingredients in 10-inch skillet over medium heat 3
minutes.
Stir 2 cups reserved beans into chorizo mixture; heat
until hot.
