| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Cape Verdean |
Maindish |
12 |
Servings |
INGREDIENTS
| 8 |
oz |
Dry kidney beans |
| 8 |
oz |
Dry lima beans |
| 8 |
oz |
Samp (cracked dry corn) |
| 3 |
lb |
Pork neck bones |
| 3 |
lg |
Onions; chopped |
| 2 |
tb |
Oil |
| 2 |
pk |
Furtado's chourico (spicy Portuguese sausage) |
|
|
Salt; pepper to taste |
| 1/4 |
c |
Vinegar or to taste |
| 3 |
pk |
Chopped frozen kale |
INSTRUCTIONS
Cover dry beans and corn generously with cool water and let soak at room
temperature overnight.
Drain, then cover with water in large kettle. Bring to boil. Add pork
bones. Meanwhile, saute onions and sliced chourico in the oil; add to
kettle. Simmer uncovered until beans are tender, about 2 hours, adding
water if needed. Add kale and heat through. The liquid should cook down
until it's soupy, almost like chili or a stew. Season to taste with salt,
pepper and vinegar. Makes a big kettle full.
The Providence Rhode Island Journal-Bulletin, February 14, 1996
Date: Thu, 27 Jun 1996 15:29:00 GMT
From: Linda Place <placel@worldnet.att.net>
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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