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Brazilian Black Bean Stew

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  Smoked tongue 1
  Cold water 8 Cup (128 tbs)
  Dried black beans 24 Ounce (2 Packages, 12 Ounces Each)
  Dried beef 1⁄2 Pound
  Smoked chorizo/Highly seasoned smoked italian sausages 4 (Reserve 1 Chorizo For Sauce)
  Sliced bacon 1⁄2 Pound, cut into 1 inch pieces
For sauce
  Orange 1 Large, thinly sliced
  Hot cooked rice 1 Cup (16 tbs)

Place beef tongue in Dutch oven; add enough water to cover beef.
Heat to boiling; reduce heat.
Cover and simmer until tender, about 3 hours.
Heat water and beans to boiling in Dutch oven or large kettle; boil gently 2 minutes.
Remove from heat; cover and let stand 1 hour.
Heat to boiling; reduce heat.
Cover and simmer 1 hour.
Remove and mash 2 cups beans and liquid; reserve mashed beans for Sauce.
Plunge beef tongue into cold water.
Cut lengthwise slashes in skin; peel off skin.
Remove any fat and cartilage.
Cut beef tongue into 1/4 inch slices; stir into unmashed beans.
Cut dried beef into bite-size pieces; prick chorizos thoroughly with fork.
Stir dried beef, chorizos and bacon into beans and tongue.
Add just enough water to cover.
Heat to boiling; reduce heat.
Cover and simmer for 1 hour.
Prepare Sauce.
Stir half the Sauce into meat-bean mixture.
Cover and cook until beans are mushy, about 1 hour.
Heat remaining Sauce over low heat.
Arrange beef tongue slices in center of platter; arrange sausages around tongue slices.
Pour Sauce over meats.
Cut orange slices into halves; arrange around meats.
Pour remaining beans into tureen; serve with rice.

Recipe Summary

Main Dish

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Brazilian Black Bean Stew Recipe