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
- 1 chorizo, cooked with beans
- 4 jalapemo 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
- 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.
- 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.
Yield: 12 to 14 servings