Bahais fejoida completa (black beans and sausage)

Bahais fejoida completa (black beans and sausage)
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Bahais fejoida completa (black beans and sausage) 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 lb black beans
  • 8 oz pork butt
  • 8 oz Mild Portuguese sausage
  • 1 lb Onion, chopped
  • Seasonings:
  • Chopped onion
  • Crumbled bay leaves
  • tarragon
  • Salt and pepper

Cooking Bahais fejoida completa (black beans and sausage)

1. Pick over beans and wash well.
2. Cover with water and cook for about 2 ½ 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. Dicei the meats and sausages, removing as much fat from sausages as you can, and bake at 350 °F. Until well done.
7. Cover ham hock with water and add chopped onion.
8. Cook for about 1 hour.
9. Remove meat from bone.
10. Discard fat and bone.
11. Dice bacon and bake at 350 °F. Until well done.
12. Drain the fat and set bacon aside.
13. When beans are almost cooked (make sure there is plenty of water), add all the meats and seasonings to taste.
14. Simmeri 30 minutes longer, or until beans are completely done.
15. 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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