Categories: Beans, Beef, Portuguese, Linguica, Sausages 
      Yield: 6 servings 
  
      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 
           -(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.