-- Linda Courts, Smyrna

A: Fogo de Chao, Atlanta's first Brazilian churrascaria, was happy to share this recipe. The rice is made with charque, jerked Brazilian meat also known as carne seca. Charque can be found in Brazilian markets. Bruce Schonholz of Best of Brazil in Marietta and Expedition International Travel in Sandy Springs tells us there is a shortage of this import, but more is expected shortly. Even without it, this dish is loaded with flavorful meats, taking it from side dish to main course.

-- Jeanne Besser, for the Journal-Constitution

Black Beans

Makes 4 servings

Preparation time: 20 minutes, plus overnight soaking

Cooking time: 1 hour

1/2 pound black beans

2 tablespoons vegetable oil

1 onion, minced

3 cloves of garlic, minced

4 slices bacon, cut in small pieces

2 pork sausages, sliced

8 ounces pork loin, cut into small cubes

Tabasco, to taste

Salt to taste

Soak the black beans overnight. Drain; cover with 1 inch of water and bring to a boil. Skim off excess foam that forms on the surface. In a skillet, add the oil. Saute the onion until tender, about 5 minutes. Add garlic and cook for 1 minute. Add to black beans and stir to combine. Reduce heat and simmer until tender, about 1 hour. In a separate pan, cook the bacon, sausages and pork until cooked through. Add to beans and cook together for 10 minutes. Season with Tabasco and salt.

Per serving: 411 calories (percent of calories from fat, 36), 30 grams protein, 30 grams carbohydrates, 13 grams fiber, 16 grams fat, 48 milligrams cholesterol, 536 milligrams sodium.

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