Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      cups          dried black beans
                        water
   1      pound         carne seca -- (sun-cured salted,
                        -- beef)
   2      pounds        raw smoked tongue
     1/2  pound         linguica defumada -- (Portuguese
                        -- sausage)
     1/2  pound         chuck beef
     1/2  pound         salt pork
                        salt and freshly ground black -- pepper
   2      large   clov  garlic -- chopped
   2      teaspoons     shortening

Preparation:

Wash the beans well and soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water and 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 and add to the beans. Peel the tongue and cut it into large cubes. Cover with water and bring to a boil. Simmer 2 minutes, drain, and add to beans. Prick the sausages with a fork, cover with water, boil a few minutes, drain, and add to the beans. Cut the chuck in half and add to the beans. Cut the salt pork into 1/2" slices and add to the beans. Season the stew with salt and pepper. When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, and return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter and turn the beans into a chafing dish or bowl. Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, and hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening and 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice.