“Just because you're naked doesn't mean you're sexy. Just because you're cynical doesn't mean you're cool.”

-Tom Robbins

This is a black bean stew in the style of the Brazilian feijoada, but substituting many ingredients to match what is available in grocery stores found in the Mid-Atlantic United States. Thrusters Culinary Institute makes no claims to its authenticity, but substantial claims to its deliciousness.

Include

• Two medium-sized white onions
• Three cloves of garlic
• ¼ lb. bacon
• ¼ lb. Portuguese chouriço or Spanish chorizo
• 1 lb of beef, cut for stew
• 32 oz of canned black beans or 12 oz dried black beans
• An orange
• ½ tsp coriander
• 2 bay leaves
• Pinch of smoked paprikaSome people prefer less coriander and no cumin at all. There's no accounting for taste.
• Pinch of cumin
• Pinch of cayenne pepper
• Olive oil
• Salt
• Black Pepper

And With Heat You Shall Prepare

1. If using dried beans, soak overnight in advance.
2. Finely chop onions and mince garlic.
3. Heat about a teaspoon of olive oil in a dutch oven, add onions, garlic, anda pinch of salt, brown for about three minutes.
4. Chop bacon and chorizo, add to onions and garlic, brown for about five minutes.
5. Add beef and a heavy pinch of salt, brown for about ten minutes.
6. If using canned beans, drain and reserve one third of the liquid, add beans, liquid, and about 1½ cups water (ingredients should be just covered).
7. Add all spices, about 1 tsp each of salt and black pepper, and the peel of the orange. Cook on high heat for 10 minutes, then reduce to low heat and simmer with lid on for 1½ hours if using canned beans, or 2 hours if using dried beans.
8. Remove lid and simmer for 20-30 minutes to thicken. Do not allow to dry.
9. Serve over rice with the flesh of the orange.