Feijoada Latin Style1 |
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Ingredients1 pound black beans
6 cups water
1 pound ham cubes -- 3/4 inch cubes
1 pound pork loin -- 3/4 inch cubes
3/4 pound Italian sausage links -- cut in 1" pieces
1 pint cherry tomatoes
1 onion -- chopped
1 teaspoon red pepper flakes
6 garlic cloves -- minced
1/8 teaspoon orange zest
6 cups water
1 pound ham cubes -- 3/4 inch cubes
1 pound pork loin -- 3/4 inch cubes
3/4 pound Italian sausage links -- cut in 1" pieces
1 pint cherry tomatoes
1 onion -- chopped
1 teaspoon red pepper flakes
6 garlic cloves -- minced
1/8 teaspoon orange zest
Procedures 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.
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.
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