Recipe - Bahais Fejoida Completa

Stephen Ceideburg
1 pound Black beans
8 ounce Dried beef (carne seca)
8 ounce Pork butt
8 ounce Smoked sausage
8 ounce Mild Portuguese sausage
8 ounce Ham hock
1 pound Onion, chopped
6 ounce Bacon
Seasonings:
Chopped green onion
Chopped onions
Chopped parsley
Crumbled bay leaves
Oregano
Tarragon
Sauteed garlic
Salt and pepper

Pick over beans and wash well. Cover with water and cook for about 2 1/2
hours in a covered saucepan. Adding boiling water as needed to keep beans
well covered with water.

As the beans are cooking, prepare the meats. Remove fat from beef and pork.
Dice the meats and sausages, removing as much fat from sausages as you can,
and bake at 350 degrees F. until well done.

Cover ham hock with water and add chopped onion. Cook for about 1 hour.
Remove meat from bone. Discard fat and bone.

Dice bacon and bake at 350 degrees F. until well done. Drain the fat and
set bacon aside.

When beans are almost cooked (make sure there is plenty of water), add all
the meats and seasonings to taste. Simmer 30 minutes longer, or until beans
are completely done. PER SERVING: 460 calories, 34 g protein, 28 g
carbohydrate, 23 g fat (8 g saturated), 93 mg cholesterol, 1,570 mg sodium,
9 g fiber.

From Valmor Neto, Bahia Brazil

From an article by Heidi Haughy Cusik in the San Francisco Chronicle,
6/12/91.

Posted by Stephen Ceideburg

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini