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1
In a large, heavy, deep pot, heat the oil over medium-high heat.
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2
When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes.
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3
Add the beans, salt pork, Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water.
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4
Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer.
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5
Cook, stirring occasionally, until the beans are very tender, about 2 hours.
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6
Remove from the heat and discard the bay leaves and orange quarters.
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7
Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.
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8
Combine all ingredients in a large bowl.
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9
Stir well and serve at room temperature over meat and beans.
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10
In a 4-quart pot, heat the oil over medium-high heat.
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11
Add the onions and garlic and stir-fry until golden.
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12
Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes.
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13
Add the water, bay leaf, tomatoes and salt and bring to a boil.
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14
Cover and reduce the heat so that the rice just simmers.
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15
Cook undisturbed until tender, about 20 minutes.
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16
Remove from the heat and let stand covered without stirring for 10 minutes.
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17
Fluff with a fork, discard the bay leaf, and serve.
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18
Collard greens: In a large deep skillet, heat the oil over medium-high heat.
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19
Add the garlic and cook, stirring, until light golden brown, about 2 minutes.
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20
Add the collard greens, beer, and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes.
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21
Remove from the heat and serve.
