Black Bean and Pork Stew

The Brazilian "feijoada."

Wash the salt out of the meats. Soak overnight, separately, the beans and the salted meats. In the following day cook the beans in plenty of water. Wash well the meats, cover with water and heat until it boils. Rinse and put aside.

After beans have been cooking for half hour, add the smoked pork meats, sausages (paio) and bacon. When everything is half cooked, add the tongue and the thin sausage (linguiça) cut in pieces. Cook in low heat. If necessary, add water and check the salt. If still too salty, change the water..

Fry onion and garlic in oil until golden. Add chopped peppers, skinless and seed less tomatoes, laurel leaves, pepper, hot peppers, chopped parley and scallion. Stir fry everything. Get two ladles of cooked beans, mash well and return to the bean pan to thicken the liquid. Mix everything and continue cooking until the liquid is thick and meats tender. When ready, check the seasoning and remove the meats, which are served in separate platters.

Side dishes include white rice, oranges (peeled and cut in small pieces), torresmos (pork skins fried in its own fat until crispy), farofa (coarse manioc flour, fried in butter) and plenty of caipirinha (vodka, lemon juice and sugar). Season beans with Tabasco to taste.