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Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans. Add 6 cups water & cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours. As soon as the beans are cooking, begin adding the other ingredients. Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, & add to beans. Prick the sausages with a fork, cover with water, boil a few minutes, drain, & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper. When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, & return to the large pot of beans. Adjust the seasonings. Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl. Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, & hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. shortening & 1/2 tsp. vinegar for each 2 cups uncooked, long-grain rice.
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|Serving Size: 1 Serving (453g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 352 (46%)|
|Amt Per Serving||% DV|
|Total Fat 39.1g||52 %|
|Saturated Fat 14.4g||72 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 4.5g|
|Cholesterol 59.5mg||18 %|
|Sodium 589.2mg||20 %|
|Potassium 1789.9mg||47 %|
|Total Carbohydrate 69.8g||21 %|
|Dietary Fiber 17g||68 %|
|Sugars, other 52.8g|
|Protein 32.6g||47 %|
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Calories per serving: 757
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