Dominican Feijoada II

Ingredients

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

Procedures

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