FEIJOADA LATIN STYLE

1 pound black beans
6 cups cold water
1 pound ham, cut in 3/4-inch cubes
1 pound pork loin, cut in 3/4-inch cubes
3/4 pound Italian sausage links, cut in 1-inch pieces
1 pint cherry tomatoes
1 onion, chopped
6 garlic cloves, minced
1 teaspoon red pepper flakes
1/8 teaspoon orange zest

Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours.

Preheat oven to 350 degrees F.

Drain beans and place in a large Dutch oven. Add the remaining ingredients. Bring to a boil, skimming if necessary. Cover and transfer to oven.

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.

TO SERVE:
Remove any fat from surface. Reheat the feijoada slowly.

Servings: 12
Source: Jo Anne Merrill