Feijoada (fay-ee-zhow-do) used to be a country dish using cheap cuts of meat. It was eaten on Saturday afternoons. Now it is served in many restaurants on varying afternoons of the week. The following recipe is adapted to items available in American supermarkets.

1 can (15 oz.) black beans
1/2 onion, chopped
3 or 4 garlic cloves, chopped
2 lg. onions, sliced
1 or 2 oranges, peeled and sliced crosswise
1/2 c. of rice, cooked in 1 1/2 cups water
1 lb. linguica sausage
1 lb. of bacon, cooked until crisp, then crumbled
1/2 tsp. ground chilies
Salad of spinach or cole slaw

Saute' chopped onion and garlic in large kettle. Parboil sliced linguica 5 minutes. Add to chopped onions. Add entire can of beans and linguica. Simmer up to 1 hour. Mash halfway through.

Peel and thinly slice the 2 onions. Saute' gently, covered. Add salt and chilies. Cook until very limp.

Serve feijoada over rice accompanied by the onions, spinach salad or cole slaw and the sliced oranges. Crumble the bacon over the beans.