2 tablespoons vegetable oil
1 large onion, chopped
5 cloves garlic, finely chopped
10 cups water
4 cups black beans, soaked overnight and drained
2 pounds linguica (Portuguese sausage) or Italian sausage
2 pounds corned beef, cut into 2-inch cubes
1 pound salt pork, cut into 1-inch cubes
1 pound smoked ham hocks
4 bay leaves
1 orange, cut into quarters
salt and freshly ground black pepper, to taste
Garnish
5 oranges, peeled and sliced
Heat the oil in a large, heavy pot over moderate heat and saute the onion and garlic until lightly browned. Add the remaining ingredients and bring to a boil. Reduce the heat and simmer covered for 2 hours, or until the beans are tender. Stir occasionally and add more water if necessary.
Serve with white rice, sliced oranges, and farofa.
NOTE: This is the national dish of Brazil, and every cook has his or her own secret ingredients and method of preparation. Black beans are called "feijoa" in Portuguese, so this dish might be translated as "completely black beaned."
whoami
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