Brazilian Black Bean Stew

Ingredients

• 2 1/2 quarts water
• 2 lbs black beans, soaked overnight and drained
• 6 slices bacon, chopped
• 1 lb lean boneless beef chuck, cut into 2-inch pieces
• 1 lb chorizo sausage, cut into 1-inch pieces
• 1/2 lb Canadian bacon, cut into 1-inch pieces
• 1 1/2 cups finely chopped onions
• 1 tablespoon finely chopped garlic
• 1/4 cup olive oil
• 1 (28 ounce) can tomatoes, drained and chopped
• 2 tablespoons minced jalapenos, fresh
• hot sauce
• 1/2 lb fresh kale, stems discarded and leaves chopped
• 1/2 cup long grain white rice
• 1/2 cup chopped fresh coriander
• 1/2 cup fresh orange juice

Directions

1. 1

   Cook beans and bacon in water for 45 minutes; covered. Stir in the beef and simmer the mixture; covered for 45 minutes. Skim fat and stir occasionally. Stir in the sausage and bacon; simmering another 30 minutes.

2. 2

   In a large skillet, sauté the onion and garlic until soft (in olive oil). Stir in tomatoes, jalapeño, hot sauce and salt and pepper to taste.

3. 3

   Transfer 2 c of the bean mixture to the onion mixture and mash thoroughly, adding bean liquid as necessary.

4. 4

   Transfer onion mixture back to bean pot and stir in the kale and rice.

5. 5

   Simmer 20 minutes. Stir in orange juice, coriander and salt and pepper to taste.

6. 6

   Enjoy!