CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Dutch |
Casseroles, Ethnic, Meats |
12 |
Servings |
INGREDIENTS
1 |
lb |
Black beans |
6 |
c |
Water |
1 |
lb |
Ham cubes — 3/4 inch cubes |
1 |
lb |
Pork loin — 3/4 inch cubes |
3/4 |
lb |
Italian sausage links — cut |
|
|
In 1" pieces |
1 |
pt |
Cherry tomatoes |
1 |
|
Onion — chopped |
1 |
ts |
Red pepper flakes |
6 |
|
Garlic cloves — minced |
1/8 |
ts |
Orange zest |
INSTRUCTIONS
1. Cover beans with cold water and soak overnight, or cover them with
boiling water and let stand for 2 hours; drain. 2. Preheat oven to 350
degrees. In a large Dutch oven, combine all ingredients. Bring to a boil,
skimming if necessary. Cover and transfer to oven. 3. Bake for 1-1/2 hours;
remove cover and bake for 30 minutes longer, stirring occasionally. Allow
to cool slightly, then cover and refrigerate overnight. 4. Remove any fat
from surface. Reheat the feijoada slowly.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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