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Bahais fejoida completa (black beans and sausage)
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| Artist: |
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| Categories: |
Beans, Casseroles, Ethnic, Meats, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | Stephen Ceideburg | | 8
| oz | Dried beef (carne seca) | | 8
| oz | Smoked sausage | | 8
| oz | Ham hock | | 6
| oz | Bacon | | | Chopped green onion | | | Chopped parsley | | | Oregano | | | Sauteed garlic | | 1
| lbs | Black beans | | 8
| oz | Pork butt | | 8
| oz | Mild Portuguese sausage | | 1
| lbs | Onion, chopped | | | Seasonings: | | | Chopped onions | | | Crumbled bay leaves | | | Tarragon | | | Salt and pepper |
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Procedures:
| 1 | Pick over beans and wash well. | | 2 | Cover with water and cook for about 2 ?hours in a covered saucepan. | | 3 | Adding boiling water as needed to keep beans well covered with water. | | 4 | As the beans are cooking, prepare the meats. | | 5 | Remove fat from beef and pork. | | 6 | Dice the meats and sausages, removing as much fat from sausages as you can, and bake at 350 °F. | | 7 | Until well done. | | 8 | Cover ham hock with water and add chopped onion. | | 9 | Cook for about 1 hour. | | 10 | Remove meat from bone. | | 11 | Discard fat and bone. | | 12 | Dice bacon and bake at 350 °F. | | 13 | Until well done. | | 14 | Drain the fat and set bacon aside. | | 15 | When beans are almost cooked (make sure there is plenty of water), add all the meats and seasonings to taste. | | 16 | Simmer 30 minutes longer, or until beans are completely done. | | 17 | 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 |
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