Feijoada
Adapted by Chris Shenton from Marge Lynch who got it from her cook in Rio
Serves a lot of people

1	pound	Black Beans, dry (or 3 pounds canned)
1/2	pound	Salt Pork, cut into 4-5 pieces (about a 3x3x1" piece)
2	large	Onions, chopped (or 4 medium)
3		Bay Leaves
3	cloves	Garlic, minced
2	pound	Short Ribs
1 1/2	pound	Chuck Roast, boneless
1	pound	Kielbasa
		Orange, sliced thinly with skin removed
		Collard Greens, fried (preferably in bacon fat)
		Rice, cooked

Soak dried Beans overnight, just covered in water.
(or bring dried Beans to boil in 8 Cups water, then reduce heat).
Cook Beans with Salt Pork, Onions, Bay Leaves, Garlic low for 4 hours.
Cut meat into 4 pieces, add to the Beans.
Cook low for another 4 hours at least.
Turn off heat and let sit overnight.
If beans at all crunchy cook more the next day.
Reheat for serving.

Serve with Rice, sauted Collard Greens, and Oranges.
Splash Bean/Meat stew with Texas Pete or similar chili/vinegar hot sauce.

2006-02-25 

There's no mention of cooking the meat in liquid above; I think I used
enough water to cover everything, adding more if it evaporated too
much.  I've made this recipe for years and it's been comparable to
Feijoadas I've had at a local Churrascaria.  It's VERY rich.  I usually
don't cook the beans so long because I want to preserve some texture.

This time, we had canned beans on hand, along with some other ingredients.  
I wanted to boost the flavor by sauteing the onions and browning the meat.

1/2	pound	Fat Back (salty), cut into 6 pieces
2	large	Onions, chopped large
5	clove	Garlic, sliced
3		Bay leaves
1	pound	Kielbasa, sliced into half-moons
1 3/4	pound 	Chuck Roast, boneless, cut into 8 pieces
2	pound	Short Ribs, four rib sections
4	cans	Black Beans (each 15.5 oz), drained, rinsed (40 oz weight)
6	cup	Pork stock

Heat Fat Back to render some fat, add Onions, Garlic, Bay, and saute
until translucent; remove to plate.
Saute Kielbasa to render some fat and brown; remove to plate.
Season the Chuck and Ribs with Salt and Pepper. 
Brown Chuck chunks on all sides in rendered fat; remove to plate.
Brown Ribs in rendered fat; remove to plate.
Drain off excess fat, reserve in case you need it later for body.
Put Onions back in pot, add a cup or two of the canned (cooked) beans
and mash; this should give a creamy texture to the finished Feijoada.
Add back all the meats and the Pork Stock; it should cover the meats.
Add all but one or two cups of the beans; if they get over cooked,
you will still have the texture of the remainder of the beans.

Simmer until the meat is nearly done, about ... hours; I like it
falling apart but not totally disintegrated into the stew.

Add the last of the beans, cook until done; serve as above.