This is the national dish of Brazil, and every cook has his or her own secret ingredients and method of preparation. Black beans are called "feijoa" in Portuguese, so this dish might be translated as "completely black beaned." Feijoada Completa 2 Tbs (30 ml) vegetable oil 1 large onion, chopped 4 - 6 cloves garlic, finely chopped 10 cups (2.5 L) water 4 cups (1 L) black beans, soaked overnight and drained 2 lbs (900 g) linguica (Portuguese sausage) or Italian sausage 2 lbs (900 g) corned beef, cut into 2-inch (5 cm) cubes 1 lb (450 g) salt pork, cut into 1-inch (2 cm) cubes 1 lb (450 g) smoked ham hocks 4 bay (laurel) leaves 1 orange, cut into quarters Salt and freshly ground pepper to taste For garnish: 4 - 6 oranges, peeled and sliced Farofa (recipe below) Heat the oil in a large, heavy pot over moderate heat and saute the onion and garlic until lightly browned. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 2 hours, or until the beans are tender. Stir occasionally and add more water if necessary. Serve with white rice, sliced oranges, and farofa. Serves 8 - 12. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to [EMAIL PROTECTED] Please allow several days for your submission to appear.
