Feijoada

Ingredients

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

Equipment

• frying pan
• paper towels
• dutch oven

Directions

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.
2. Remove from heat; cover and let stand 1 hour.
3. Drain beans; set aside. Wipe pan with a paper towel.
4. Heat oil in pan over medium heat.
5. Add onion, kielbasa, and garlic; saut 10 minutes or until onion is tender.
6. Add cumin, and saut 1 minute. Return beans to pan.
7. 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.
8. Serve over rice.