| | FEIJOADA |
| 1/2 | lb | Chorizo |
| 1 | lb | Smoked pork shoulder |
| 1 | lb | Lean bacon; in one piece, rind removed |
| 4 | oz | Smoked tongue; (optional) |
| 1/2 | lb | Carne seca |
| 2 | tb | Olive oil |
| 2 | md | Onions; finely chopped |
| 2 | lg | Cloves garlic; minced |
| 3 | | Bay leaves |
| 3 | | Sprigs parsley |
| 2 | | Sprigs thyme |
| 1 | | Pigs trotter; blanched and scraped, if necessary |
| 1 | lb | Pork shoulder |
| 1 | lb | Lean beef chuck; in one piece |
| 3/4 | ts | Salt |
| 1/2 | ts | Freshly ground black pepper |
| 3 1/2 | qt | Water |
| 4 | c | Black beans; picked over, soaked overnight, and drained |
| | TO SERVE |
| | Greens MineiraStyle; (recipe attached) |
| | Cooked white rice |
| 5 | | Oranges; peeled and cut into segments without the pith, then cut into 1/2inch chunks |
| | Molho de Pimenta e Limao; (chile and lime sauce, recipe attached) |
