MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Feijoada (Meat Stew with Black Beans - Brazil)
 Categories: Latin amer, Beef, Sausage, Stews, Pork
      Yield: 6 Servings
 
      2 c  Dried black beans
      3 c  Water
    1/2 lb Sausage (cut in 1" pieces)
    1/2 lb Beef, any cut (1" cubes)
    1/2 lb Pork, any cut (1" cubes)
      3 sl Bacon (cut in 1" pieces)
      1    Jalapeno (or green chili)
           -pepper, seeded. minced
      1    Tomato, finely chopped
      3 cl Garlic, finely chopped
           Salt, pepper, and
           Ground red pepper to taste
 
  To reconstitute black beans, boil in 6 cups water for 2 min.
  Remove from heat, cover, and set aside 1 hr. Beans will double in
  size
  
  Put drained, soaked beans with water in large saucepan or Dutch
  oven and bring to boil over high heat. Reduce heat to simmer,
  cove, and cook for about 1 1/2 hours or until beans are tender;
  stir frequently. Add sausage, beef, and pork, mix well, cover, and
  cook over medium heat for about 45 min.  Stir frequently and add a
  little hot water if necessary to prevent sticking.
  
  In small skillet, fry bacon over medium heat for 5 min or until
  crisp. Add jalapeno, tomato, and garlic. Mix well. Reduce heat to
  simmer and cook for 2 minutes. Add bacon and vegetables to meat
  mixture and salt, pepper, and red pepper to taste. Mix well,
  remove from heat and serve. Serve over rice and garnish with
  orange slices.
  
  From: Julie Bertholf

  I prefer to soak my beans overnight, change the water, bring to
  a boil, let cool and then when I cook them they need only 45
  minutes to cook until tender.

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