Bean Stew (Feijoada)

1-1/2 lbs. dry black turtle beans

1/2 lb. Portuguese sausage. cut in 2” slices

8 cups water

1/2 lb. dried beef, cut in squares (pastrami or beef jerky may be used)

1/2 lb. lean beef stew. cubed

1/2 lb. salt pork. diced

salt and pepper to taste

2 lbs. smoked harn hocks, cubed

2 large cloves garlic, minced

2 T. shortening

Wash beans, add water to cover and let stand overnight. Drain beans, add the 8 cups of water. all the meats, salt and pepper and let simmer about 2 hours, until beans are soft. Add water if needed to keep moist and to keep from sticking. In a small frying pan, brown garlic in shortening. add one cup of the beans and mash well. Return mashed beans to the remaining cooked beans and meats and blend well. Remove bones and skin. Serve on rice with a dash of hot pepper sauce, if desired. Serves 12.