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1
Wash the beans well and soak them overnight in water to cover.
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2
Soak the dried beef separately in water to cover.
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3
Drain the beans.
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4
Add 6 cups water and cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours.
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5
As soon as the beans are cooking, begin adding the other ingredients.
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6
Cut the carne seca into 2 1/2 inch squares and add to the beans.
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7
Peel the tongue and cut it into large cubes.
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8
Cover with water and bring to a boil.
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9
Simmer 2 minutes, drain, and add to beans.
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10
Prick the sausages with a fork, cover with water, boil a few minutes, drain, and add to the beans.
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11
Cut the chuck in half and add to the beans.
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12
Cut the salt pork into 1/2 inch slices and add to the beans.
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13
Season the stew with salt and pepper.
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14
When the beans are tender, brown the garlic lightly in the shortening.
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15
Add about 1 cup of the beans, mash, and return to the large pot of beans.
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16
Adjust the seasonings.
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17
Remove the pieces of meat to a hot platter and turn the beans into a chafing dish or bowl.
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18
Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, and hot rice.
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19
Cook the rice according to package directions, adding 2 1/2 tablespoon shortening and 1/2 teaspoon vinegar for each 2 cups uncooked, long-grain rice.
