4 c. dried black beans, soaked overnight
1 lb. dried beef, soaked overnight
1 smoked tongue, soaked 5 to 6 hours.
1/2 lb. chorizos or hot Italian sausage
1/2 lb. salt pork
2 lg. onions, chopped
2 cloves garlic, minced
4 tbsp. butter or corn oil
1/4 c. sausage meat
3 hot chili peppers OR pinch cayenne pepper
6 c. hot cooked rice
1 green cabbage, simmered with onions, green squash or collards
4 oranges, peeled and sliced
4 lg. sweet onions, thinly sliced
Toasted manioc flour or farina

SAUCE:

2 lg. tomatoes, peeled, seeded and chopped
3 to 4 hot peppers, minced or hot pepper sauce to taste
2 cloves garlic, minced
Juice of 2 lemons
1/2 c. wine vinegar
2 med. onions, finely chopped
4 scallions, minced
6 sprigs parsley, minced
1 c. broth from jeijoada
Salt and cayenne pepper
1/4 tsp. white pepper to taste

Drain beans. Place in saucepan with water to cover. Bring to boil, lower heat and simmer covered for 30 minutes. Drain soaked meats. Place tongue and dried beef in fresh water. Bring to boil and simmer for 5 minutes. Drain and rinse. Replace in the pot with warm water and simmer gently for 1 hour. Add chorizos, pricked all over with a fork and salt pork. Simmer for 10 minutes. Drain and cool slightly. Remove skin from the tongue and slice or cube the meat. Heat 2 tablespoons butter and brown the tongue. Add to the beans. Add thinly sliced chorizos, salt pork and dried beef to the beans. Cover, simmer for 2 hours. Heat remaining 2 tablespoons butter and saute onions and garlic. Add 1 cup very soft beans, sausage meat, chili peppers or cayenne pepper. Mash and stir for 10 minutes. Return half the mixture to bean pot, simmer 30 minutes longer.

To make the sauce, put the first 3 sauce ingredients through the blender. Add the remaining sauce ingredients and season with salt and cayenne to taste. Sauce should be peppery. Makes about 3 cups. Arrange the sliced meat attractively on a large platter. Pour remaining black beans and sausage sauce mix over meat. Serve the beans, the rice and the vegetables separately. Have sliced oranges, sliced onions, feijoada sauce and toasted manioc flour or farina as condiments. Serve 12.