An adaptation of Brazil's national dish. Serves 8 to 10 people. 4 tablespoons cooking oil 2 medium onions, chopped 4 cloves garlic, crushed 1 small hot pepper, finely chopped 1 pounds hot sausage, any type, whole 1 pounds uncooked corned beef, in 2 pieces1 pounds lean beef, in 2 pieces 2 cups black beans, washed 4 cups water 2 cups grapefruit juice cup finely chopped fresh coriander leaves 1 teaspoon ginger 1 teaspoon oregano

teaspoon salt

teaspoon pepper

teaspoon cumin

In large saucepan, heat oil and saut'e onions, garlic, and hot pepper over medium heat 5 minutes. Add sausage and stir-fry for another 10 minutes.

Add remaining ingredients, increasing water, if needed, to at least 2 inches above beans and meat.

Bring to boil. Cook over low heat 2 hours, or until meat and beans are well done. Add water if necessary (heat the water before adding; cold water will toughen the beans).

Meantime, prepare rice (add a medium chopped onion and two cloves crushed garlic saut'eed in butter). Peel and slice three medium oranges as a garnish. Cooked collard greens or kale is a nice accompaniment.

To serve: Remove meat and sausage. Slice, and place on separate platters. Put beans in a serving bowl.

Put rice in the center of a dinner plate, top with beans and juice, and add slices of meat and sausage. Garnish with orange slices.

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