Recipe - Feijoada 2

2 pound Dried black beans
1 tablespoon Vegetable oil
4 cup Chopped onion
Three fourths pound Turkey Polish kielbasa, Cut
Into 1/2Inch Cubes
4 lg Garlic cloves; minced
2 teaspoon Ground cumin
6 cup Water
1 teaspoon Salt
One fourth teaspoon Pepper
1 Bay leaf
One half cup Red wine vinegar
One half teaspoon Hot sauce

Sort and wash beans; place in a large Dutch oven. Cover with water to 2
inches above beans, and bring to a boil; cook 2 minutes. Remove from heat;
cover and let stand 1 hour. Drain beans; set aside.

Wipe pan with a paper towel.

Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute10
minutes or until onion is tender. Add cumin, and saute 1 minute. Return
beans to pan. Add water and next 3 ingredients; bring to a boil. Cover,
reduce heat, and simmer 1 hour and 10 minutes or until beans are tender;
remove bay leaf. Stir in vinegar and hot sauce. Yield: 15 cups (serving
size: 1 cup).
Recipe By : Cooking Light, Jan/Feb 1995, page 129

Posted to MCRecipe Digest V1 #279

Date: Tue, 05 Nov 1996 07:57:11 0500

From: Nancy nancee@imperium.net

Serving Ideas : Serve over rice.

NOTES : Feijoada (fayZHWAHdah) is Brazil's most famous national dish.