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Chef with red wine glass



1 pound dried black beans
Water, enough to cover beans
6 cups water
1 pound boneless ham, cut into 3/4-inch cubes
1 pound boneless pork loin, cut into 3/4-inch cubes
3/4 pound hot Italian sausage, sliced into 1-inch pieces
3/4 pound smoked sausage, sliced into 1-inch pieces
1 pint cherry tomatoes, stemmed
1 onion, peeled and chopped
1 teaspoon red pepper flakes
6 garlic cloves, crushed
1/2 teaspoon grated orange zest 

Cooking Directions
Cover beans with water and soak overnight.

Heat oven to 350 degrees F.

In a large Dutch oven, or kettle with lid, combine drained beans, the 6 cups water and all remaining ingredients.

Bring to a boil, skimming if necessary.

Cover and transfer to oven.
Bake 1 1/2 hours, remove cover and bake another 30 minutes; stirring occasionally.

Serve immediately or cool slightly, cover and refrigerate overnight.

Remove any fat from surface; reheat slowly on stovetop over medium-low heat, stirring occasionally.

Serving Suggestions
The Brazilian national dish, feijoada (FAY-zwah-da) is a glorious black bean stew starring several smoked and seasoned pork products like ham and sausage and also fresh pork loin. It serves a crowd; simmers effortlessly in the oven, and any leftovers reheat beautifully. Serve with a big tossed green salad and crusty French bread.

Nutrition Facts
Calories 410 calories; Protein 30 grams; Fat 25 grams; Sodium 780 milligrams; Cholesterol 90 milligrams; Saturated Fat 9 grams; Carbohydrates 12 grams
Recipe and photo courtesy of National Pork Board.
For more information about The Other White Meat, visit



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