Feijoada Latin Style
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
black beans
|
|
| 6 | cups |
water
|
|
| 1 pound | inch |
ham
cubes, 3/4 inch cubes |
*
|
| 1 pound | inch |
pork loin
in 3/4 inch cubes |
*
|
| ¾ | pound |
italian sausage
links, cut in 1 inch pieces |
*
|
| 1 | pint |
cherry tomatoes
|
*
|
| 1 | each |
onions
chopped |
|
| 1 | teaspoon |
red pepper flakes
|
|
| 6 | each |
garlic cloves
minced |
|
| ⅛ | teaspoon |
orange zest
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
black beans
|
|
| 1.4 | l |
water
|
|
|
ham
cubes, 3/4 inch cubes |
*
|
||
|
pork loin
in 3/4 inch cubes |
*
|
||
| 340.2 | g |
italian sausage
links, cut in 1 inch pieces |
*
|
| 473 | ml |
cherry tomatoes
|
*
|
| 1 | each |
onions
chopped |
|
| 5 | ml |
red pepper flakes
|
|
| 6 | each |
garlic cloves
minced |
|
| 0.6 | ml |
orange zest
|
|
Directions
Cover beans with cold water and soak overnight, or cover them with boiling water and let stand for 2 hours; drain.
Preheat oven to 350℉ (180℃). In a large Dutch oven, combine all ingredients.
Bring to a boil, skimming if necessary.
Cover and transfer to oven.
- Bake for 1½ hours; remove cover and bake for 30 minutes Allow to cool slightly, then cover and refrigerate overnight.
- Remove any fat from surface. Reheat the feijoada slowly.
