Bahais Fejoida Completa

8 Servings

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Bahais Fejoida Completa Ingredients

Stephen Ceideburg	Seasonings:
1 lb Black beans	Chopped green onion
8 oz Dried beef (carne seca)	Chopped onions
8 oz Pork butt	Chopped parsley
8 oz Smoked sausage	Crumbled bay leaves
8 oz Mild Portuguese sausage	Oregano
8 oz Ham hock	Tarragon
1 lb Onion, chopped	Sauteed garlic
6 oz Bacon	Salt and pepper

Instructions for Bahais Fejoida Completa

Pick over beans and wash well. Cover with water and cook for about 2 1/2 hours in a covered saucepan. Adding boiling water as needed to keep beans well covered with water. As the beans are cooking, prepare the meats. Remove fat from beef and pork. Dice the meats and sausages, removing as much fat from sausages as you can, and bake at 350 degrees F. until well done. Cover ham hock with water and add chopped onion. Cook for about 1 hour. Remove meat from bone. Discard fat and bone. Dice bacon and bake at 350 degrees F. until well done. Drain the fat and set bacon aside. When beans are almost cooked (make sure there is plenty of water), add all the meats and seasonings to taste. Simmer 30 minutes longer, or until beans are completely done. PER SERVING: 460 calories, 34 g protein, 28 g carbohydrate, 23 g fat (8 g saturated), 93 mg cholesterol, 1,570 mg sodium, 9 g fiber. From Valmor Neto, Bahia Brazil From an article by Heidi Haughy Cusik in the San Francisco Chronicle, 6/12/91. Posted by Stephen Ceideburg From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: Cuisine: Uncategorized