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
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
MsgID: 3136331
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: International Recipes (21)
Board: Daily Recipe Swap at Recipelink.com
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