Feijoada Recipe

Place tongue in a large pot pour in enough water to cover. Bring to a boil over high heat then reduce heat to medium-low cover and simmer until tender about 3 hours.

Pour 1 quart water and black beans into a large saucepan. Bring to a boil over high heat and boil for 2 minutes. Remove from heat cover and let stand 1 hour.

When tongue is done drain and plunge into cold water. Make a lengthwise cut in the skin peel off and discard. Slice the tongue into 1/4-inch slices and stir into beans along with dried beef chourico and bacon. Add water if needed to cover then bring to a boil over high heat. Reduce heat to medium-low cover and simmer for 1 hour.

Heat the vegetable oil in a saucepan over medium heat and stir in the garlic and onion. Cook until the onion has softened and turned translucent then stir in the jalapeno and tomato. Season with salt and cayenne pepper then cook until the vegetables have softened about 5 minutes. Remove from heat and stir half of the vegetables into the cooking beans. Continue cooking the beans until tender about 1 hour more.

Once tender remove 1/2 cup of beans and mash with some of the cooking liquid to create a sauce. Stir in reserved vegetables.

To serve arrange the tongue and sausage onto a serving platter pour the sauce overtop and garnish with orange slices. Serve the remaining beans in a separate bowl.