This is the short, no frills version of my recipe. See here for all the tedious details and rants. See here for a shopping list.

Yield

Serves 6-10.

Beans and meat

1 lb	black beans (uncooked)
3	bay leaves
¼ lb	bacon
2	ham hocks
—	various lessor cuts of pork as desired
1 big	smoked beef sausage

2 tbsp	vegetable oil
3 cloves	minced garlic
1 medium	onion, finely chopped
1 tablet	caldo de res
—	ground black pepper
1 tsp	chili sauce

1. In a large pot with well-fitting lid, cook the beans. Or use a pressure cooker, then a crock pot.

2. When fairly soft or close to it, add in the ham hocks, sausage and bacon. Cook on medium to medium-low for 2½ more hours.

3. Dissect ham hocks to eliminate bones, fat and skin.

4. Meanwhile, in a smaller pan heated hot, oil bottom and sauté onion until nearly translucent (do not caramelize). Add garlic for a few seconds, then a couple of ladles full of beans and meat from the larger pot. Stir and simmer a couple of minutes, then pour contents of smaller pan back into larger pot. Add more water if too thick.

5. Simmer 10 more minutes covered, stirring occasionally. Then stir in the caldo, the pepper and chili sauce.

Simmer a couple of minutes longer, then turn off until ready to eat. Reheat if necessary.

Rice

3 cups	rice (long grain or your choice)
3 tbsp	oil
1 small	onion, finely chopped
1 clove	minced garlic
4½-6 cups	water
—	salt

1. Rinse rice or not as desired.

2. Cover bottom of large skillet with oil and heat to hot. Sauté the onion, garlic then the rice in the oil.

3. Add boiling hot water in the ratio of 1 cup of rice to 1½ or even 2 cups water.

4. Cover and let simmer on lowest heat for 20 minutes.

Greens

bunch	collard greens or kale
2 tbsp	olive oil
½ medium	onion, thin sliced
—	salt
—	ground black pepper

1. Prepare collard greens (or kale) by removing the tough stem parts. Roll together tightly in the manner of a cigar and cut into ½" slices.

2. Heat olive oil in skillet until hot; sauté onion, then greens. Season.

3. Add a little water, then cover and leave 2-3 minutes to soften greens. Place in serving bowl.

Farofa

¾ stick	unsalted butter
1 tbsp	olive oil
½ large	onion, chopped fine
1	egg, beaten
1-1½ cups	manioc meal
—	salt
—	pepper
—	raisins

1. Melt ¾ of a stick of butter in a sauce pan on medium. Add some olive oil. Sauté onion until translucent.

2. Reduce heat. Stir in beaten egg, then quickly add in the meal and stir vigorously until clumps form. Add salt, pepper and raisins.

Vinaigrette

3	Roma tomatoes, coarsely chopped
½ medium	green bell pepper, coarsely chopped
1 medium	onion, finely chopped
½ bunch	Italian parsley, stems removed, finely chopped
3	scallions, finely chopped
1 tbsp	powdered mustard
¼ cup	white vinegar
1½ tsp	salt
—	ground black pepper
¾ cup	olive oil

1. Stir mustard and vinegar together in bowl. Stir in oil, season with salt and pepper.

2. Toss together all vegetable ingredients into vinaigrette.

Oranges

6	navel oranges, sliced

Slice two or three oranges into ¼" slices and remove the peeling. Arrange on a serving plate.