Stew: 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
for 2 minutes.
Remove from heat; cover and let stand for 1 hour.
Heat to boiling; reduce heat. Cover and simmer 1 hour.
Remove from heat, and mash 2 cups beans and liquid; reserve mashed beans
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
for 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.
Sauce: Cut reserved chorizo into 1-inch pieces. Cook and stir chorizo and
remaining ingredients in 10-inch skillet over medium heat for 3 minutes.
Stir 2 cups reserved beans into chorizo mixture; heat until hot.