Bruno's Brazilian Black Beans

We had an exchange student years ago from Rio de Janeiro. When wanted to share with us his favorite food from home, he called his mom and got this one.

2 C black beans
6 C water
1/2 lb bacon
1 tbsp salt

Boil until the beans are soft, about four hours.

Saute in a little oil:
1 onion, minced
3 cloves crushed garlic

Take one cup cooked beans, mash, add to the onion and garlic. Add to the remaining beans and simmer for half an hour. Serve over rice.

Common variation in Brasil - lay fried egg/s atop the rice and beans.

Korinne’s Amazing Rolls - 12 Hour Butterhorns

By Korinne Nelson (From Mormon Country Cooking)

1 T active dry yeast
1/4 cup warm water (115 degrees)
1/2 cup butter, melted
3/4 cup milk, scalded
1/2 cup sugar
1/4 tsp salt
3 eggs, well beaten
4-5 cups flour
1/2 cup butter, melted.

Soften yeast in warm water. Combine melted butter and scalded milk. Stir in sugar, salt and eggs. Cool. Stir in softened yeast and enough flour to make soft dough. Cover; allow to rise in cool place for 5 or 6 hours (I do it overnight and longer).

Turn out onto lightly floured board; knead just to coat dough with flour. Dough is very soft and should remain so. Divide dough. Roll each half into 14-inch circle. Spread each circle with 1/4 cup melted butter. Cut  pie-fashion into 16 pieces. Roll each piece loosely from large end to small. Place on greased cookie sheet. Allow to rise in cool place 3 to 5 hours.

Bake 12 to 15 minutes or until lightly browned, 375 degrees.