Feijoada

Ingredients

• 2 pounds dried black beans
• 1 tablespoon vegetable oil
• 4 cups chopped onion
• 3/4 pound turkey Polish kielbasa, cut into 1/2-inch cubes
• 4 large garlic cloves, minced
• 2 teaspoons ground cumin
• 6 cups water
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 1 bay leaf
• 1/2 cup red wine vinegar
• 1/2 teaspoon hot sauce

Preparation

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes. Remove from heat; cover and let stand 1 hour. Drain beans; set aside. Wipe pan with a paper towel.
2. Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; sauté 10 minutes or until onion is tender. Add cumin, and sauté 1 minute. Return beans to pan. Add water and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf. Stir in vinegar and hot sauce. Serve over rice.