Wash the beans well & soak them overnight in water to cover. Soak the dried beef separately in water to cover. Drain the beans.

Add 6 cups water & cook, covered, adding water as needed, until the beans are tender, or about 2 1/2 hours. As soon as the beans are cooking, begin adding the other ingredients.

Cut the carne seca into 1 1/2" squares & add to the beans. Peel the tongue & cut it into large cubes. Cover with water & bring to a boil. Simmer 2 minutes, drain, & add to beans.

Prick the sausages with a fork, cover with water, boil a few minutes, drain, & add to the beans. Cut the chuck in half & add to the beans. Cut the salt pork into 1/2" slices & add to the beans. Season the stew with salt & pepper.

When the beans are tender, brown the garlic lightly in the shortening. Add about 1 cup of the beans, mash, & return to the large pot of beans. Adjust the seasonings.

Remove the pieces of meat to a hot platter & turn the beans into a chafing dish or bowl.

Serve with braised pork loin, collards, onions in sauce (recipes below), sweetened orange slices, & hot rice. Cook the rice according to package directions, adding 1 1/2 Tbsp. Shortening & 1/2 tsp. Vinegar for each 2 cups uncooked, long-grain rice.