| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Dutch |
Soups, And, Stews |
15 |
Servings |
INGREDIENTS
| 2 |
lb |
Dried black beans |
| 1 |
tb |
Vegetable oil |
| 4 |
c |
Chopped onion |
| 3/4 |
lb |
Turkey Polish kielbasa, Cut Into 1/2-Inch Cubes |
| 4 |
lg |
Garlic cloves; minced |
| 2 |
ts |
Ground cumin |
| 6 |
c |
Water |
| 1 |
ts |
Salt |
| 1/4 |
ts |
Pepper |
| 1 |
|
Bay leaf |
| 1/2 |
c |
Red wine vinegar |
| 1/2 |
ts |
Hot sauce |
INSTRUCTIONS
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 MC-Recipe Digest V1 #279
Date: Tue, 05 Nov 1996 07:57:11 -0500
From: Nancy <nancee@imperium.net>
Serving Ideas : Serve over rice.
NOTES : Feijoada (fay-ZHWAH-dah) is Brazil's most famous national dish.
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