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Cape Verdean Munchupa

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Main Dishes

Yield: 12 Servings
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The Cape Verdean Munchupa is the name of the recipe.

  • 8 oz Dry kidney beans
  • 8 oz Dry lima beans
  • 8 oz Samp ( cracked dry corn)
  • 3 lb Pork neck bones
  • 3 lg Onions; chopped
  • 2 tb Oil
  • 2 pk Furtado's chourico ( spicy
  • -Portuguese sausage)
  • Salt; pepper to taste
  • 1/4 c Vinegar or to taste
  • 3 pk Chopped frozen kale
Cover dry beans and corn generously with cool water and let soak at room
temperature overnight.

Drain , then cover with water in large kettle. Bring to boil. Add pork
bones. Meanwhile , saute onions and sliced chourico in the oil; add to
kettle. Simmer uncovered until beans are tender , about 2 hours , adding
water if needed. Add kale and heat through. The liquid should cook down
until it's soupy , almost like chili or a stew. Season to taste with salt ,
pepper and vinegar. Makes a big kettle full.

The Providence Rhode Island Journal-Bulletin , February 14 , 1996

Date : Thu , 27 Jun 1996 15 :29 :00 GMT

From : Linda Place

MM-Recipes Digest V3 #179

From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive ,
http ://

This recipe is Category of Main Dishes.
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