| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Portuguese |
|
8 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 1 |
lb |
Black beans |
| 8 |
oz |
Dried beef (carne seca) |
| 8 |
oz |
Pork butt |
| 8 |
oz |
Smoked sausage |
| 8 |
oz |
Mild Portuguese sausage |
| 8 |
oz |
Ham hock |
| 1 |
lb |
Onion, chopped |
| 6 |
oz |
Bacon |
|
|
Seasonings: |
|
|
Chopped green onion |
|
|
Chopped onions |
|
|
Chopped parsley |
|
|
Crumbled bay leaves |
|
|
Oregano |
|
|
Tarragon |
|
|
Sauteed garlic |
|
|
Salt and pepper |
INSTRUCTIONS
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
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