6 oz. Black Beans
6 oz. Kielbasa or linguica
4 oz. Pork butt or shoulder, trimmed of fat
4 oz. Chuck
4 oz. Smoked shank or ham hock
½ Red bell pepper cut in ¼ inch dice
1 Large onion, cut in ¼ inch dice
1 Garlic clove diced
1 oz. Fresh minced parsley
2 tsp. Fresh minced oregano
2 tsp. Fresh minced basil
1 Whole bay leaf
Pinch Toasted ground clove
1 tsp. Red wine vinegar
¼ bunch Mustard greens, finely chopped
Salt & pepper to taste

Preparation:

• Wash and soak the dried beans overnight in a very large pot
• Brown the sausage in a skillet and drain the excess fats. Add in other meats, stir in and brown. Remove meats from the pan
• Add to skillet the bell pepper, onion, garlic, celery, parsley, oregano, basil bay leaf and a pinch of the ground clove and sauté vegetables until they are translucent. Season with salt and pepper.
• Strain the beans, add to the vegetable mix. Add the brown meats, beans and vegetables in the pot and cover with the beef stock with 2 inches excess. Bring to a boil for 2 hours and then simmer for an additional 6 or more hours, stirring every hour or two to keep from sticking on the bottom of the pot. Add water if necessary.
• About an hour prior to serving, stir in the vinegar. Prior to serving, slice the meats into serving size portions.
• Serve with steamed white rice. Garnish with molho de cebolla and sautéed mustard greens. Brasilians customarily top of this dish with toasted farofa, a flour made from cassava root. However, toasted farina, wheat germ or breadcrumbs will suffice.

Molho de Cebolla

1 Thinly dice onion
3 Tbs. Tabasco sauce
3 Tbs. Olive Oil
2 Tbs. White wine vinegar
Salt to taste

Cover onions with boiling water. Drain, then shock in ice water. Drain and mix the onions with Tabasco, olive oil, vinegar and salt. Place in container and refrigerate.

*Beau-Vine*