1 lb Pork shoulder
1 lb Corned spareribs, if avail.
1 lb Or more carne seca
1/2 lb Chourico (or use chorizo)
1 lb Smoked pork shoulder
1 lb Lean bacon,1 piece,no rind
1 lb Lean beef chuck, one piece
4 c  Dried black beans, picked
-over, soaked overnight in
-water to cover, & drained
2    Medium-size onions, minced
2    Cloves garlic, minced
1    Stalk celery, minced
1    Bouquet garni (3 bay leaves,
-3 sprigs of fresh parsley,
-& 1 teaspoon dried thyme)
Salt & freshly ground black
-pepper to taste
3 1/2 qt Water

The evening before, rinse the salted meats in cold water and leave them to
soak overnight. The next morning, change the water and allow them to
continue soaking until you are ready to cook. Place all of the ingredients
in a large heavy pot and bring slowly to a boil over medium heat, then
reduce the heat to low and simmer for 2 hours. Remove each piece of meat
when it is fork tender, starting with the beef and ending with the smoked
meats. Continue to cook the beans for an additional 30 minutes, or until
the liquid has become thick and creamy. Meanwhile, remove the meat from the
bones and cube or slice what you can. When the beans are done, place them
in a large, heavy saucepan, add the meats, and cook over low heat for 10
minutes. Remove from the heat and serve hot. Heap meats on one platter, put
beans in a clay pot, and white rice in another serving dish. The garnishes
must include peeled orange segments, fried manioca meal (Farofa) julienned
fried kale (Couve a Mineira), Pimenta & Lemon sauce and Molho Apimentado
(spicy sauce)