Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable or olive oil

  2. 2 large onions, chopped

  3. 5 cloves garlic, crushed or minced

  4. 4 slices bacon, chopped

  5. 2 pounds dried black beans , soaked overnight and drained

  6. 1 pound salt pork, cut into 1/2-inch cubes, boiled for 5 minutes and drained

  7. 2 pounds Linguica, cut crosswise into 1/2-inch slices

  8. 1 pound smoked lean ham hocks, fat scored

  9. 1 pound corned beef , cut into 2-inch cubes

  10. 1 orange, washed very well and quartered

  11. 2 bay leaves

  12. 2 quarts water, plus more as needed

  13. Portuguese rice, for serving, recipe follows

  14. Vinaigrette Sauce (Molho de vinagrete), for serving, recipe follows

  15. Sauteed Collard Greens (Couve refogada), for serving, recipe follows

  16. 4 large tomatoes, chopped

  17. 1 large white onion, finely chopped

  18. 2 fresh red cayenne peppers, seeded and minced or 1/4 teaspoon crushed red pepper

  19. 1 cup white vinegar

  20. 1/2 cup olive oil

  21. 1 cup chopped parsley leaves

  22. 1/4 cup canola oil

  23. 1 yellow onion, finely chopped

  24. 3 cloves garlic , minced

  25. 3 cups long grain white rice , washed and drained

  26. 4 cups boiling water

  27. 1 bay leaf

  28. 2 medium tomatoes , chopped

  29. 1/2 teaspoon salt

  30. 2 tablespoons canola oil

  31. 3 cloves garlic, crushed

  32. 2 bunches collard greens, washed well and shredded

  33. 1 (12-ounce) beer

  34. 1 teaspoon salt

Instructions Jump to Ingredients ↑

  1. In a large, heavy, deep pot, heat the oil over medium-high heat. When hot, add the onions, garlic and bacon and cook, stirring, until lightly browned, 4 to 6 minutes. Add the beans, salt pork , Linguica, ham hocks, corned beef, orange, bay leaves, salt, crushed red pepper and water. Bring to a boil, skim any froth that comes to the surface, cover and reduce the heat to a simmer . Cook, stirring occasionally, until the beans are very tender, about 2 hours.

  2. Remove from the heat and discard the bay leaves and orange quarters. Serve with Portuguese rice, Vinaigrette Sauce and Sauteed Collard Greens.

  3. Combine all ingredients in a large bowl. Stir well and serve at room temperature over meat and beans.

  4. In a 4-quart pot, heat the oil over medium-high heat. Add the onions and garlic and stir-fry until golden. Add the rice and cook, stirring constantly, until slightly toasted and fragrant, 2 to 3 minutes. Add the water, bay leaf, tomatoes and salt and bring to a boil. Cover and reduce the heat so that the rice just simmers. Cook undisturbed until tender, about 20 minutes. Remove from the heat and let stand covered without stirring for 10 minutes.

  5. Fluff with a fork, discard the bay leaf, and serve.

  6. Collard greens: In a large deep skillet, heat the oil over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 2 minutes. Add the collard greens, beer , and salt and cook, stirring constantly, until wilted and tender, and the beer is slightly reduced, about 15 to 20 minutes. Remove from the heat and serve.


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