This sausage and black bean stew scented with orange is the national dish of Brazil. It has as many variations as there are cooks in Brazil.
1 pound dried black beans
1/2 pound Fresh Kielbasa links, or purchased sausage, cut into 1-inch pieces
1/2 pound Fresh Mexican Chorizo links or purchased chorizo, cut into 1-inch pieces
1/2 pound Bratwurst or purchased bratwurst, cut into 1-inch pieces
1/2 pound ham steak, trimmed of fat and cut into 1-inch pieces
3 large onions, diced
5 garlic cloves, minced
1 red bell pepper, seeds and ribs removed, and chopped
5 cups water
1 navel orange, cut into quarters
3 bay leaves
Salt and freshly ground black pepper to taste
3 to 4 cups cooked rice, hot
For garnish:
1 navel orange, sliced
1 cup homemade or refrigerated tomato salsa
1 cup shredded green cabbage, blanched for 5 minutes
1. Rinse beans in a colander and place them in a mixing bowl covered with cold water. Allow beans to soak overnight. Alternatively, place beans in a saucepan and bring to a boil over high heat; boil 1 minute; turn off the heat, cover the pan, and soak beans for 1 hour. Using either soaking method, drain beans, discard soaking water, and begin cooking as soon as possible.
2. Place kielbasa, chorizo, boudin blanc, and ham in a Dutch oven over medium-high heat. Cook, stirring frequently, until sausages are browned. Remove meat from the pan with a slotted spoon, and set aside. Add onions, garlic, and red bell pepper to the pan. Cook, stirring frequently, for 3 minutes, or until onion is translucent.
3. Return meats to the pan, and add beans, water, orange, and bay leaves. Bring to a boil over medium-high heat, cover the pan, reduce the heat to low, and simmer for 11/2 hours, or until beans are tender. Remove and discard orange quarters and bay leaves.
4. Transfer 1 cup of beans and 1/2 cup of cooking liquid to food processor fitted with the steel blade or to a blender. Puree until smooth, and stir mixture back into the pot. Season to taste with salt and pepper. Serve immediately on rice, passing bowls of garnish foods separately.
Note: The dish can be prepared up to 2 days in advance and refrigerated, tightly covered. Reheat it, covered, in a 350°F oven for 20 to 25 minutes, or over low heat, stirring occasionally, until hot.