Feijoada (Brazilian Bean Soup)

• dried black beans↗2 lbs
• vegetable oil↗1 tablespoon
• onions, chopped↗4 cups
• turkey Polish kielbasa↗3⁄4 lb

  or 3/4 lb turkey Polish kielbasa, cut into 1/2-inch cubes

• cloves garlic, minced↗4
• teaspoons cumin, ground↗2 teaspoons
• cups water↗6 cups
• teaspoon salt↗1 teaspoon
• teaspoon pepper↗1⁄4 teaspoon
• bay leaf↗1
• cup red wine vinegar↗1⁄2 cup
• teaspoon hot sauce↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Sort and wash beans; place in a large Dutch oven.

2. 2

   Cover with water to 2 inches above beans, and bring to a boil; cook 2 minutes.

3. 3

   Remove from heat; cover and let stand 1 hour.

4. 4

   Drain beans; set aside. Wipe pan with a paper towel.

5. 5

   Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.

6. 6

   Add cumin, and saute 1 minute. Return beans to pan.

7. 7

   Add water and next 3 ingredients; bring to a boil.

8. 8

   Cover, reduce heat, and simmer 1 hour and 10 minutes or until beans are tender; remove bay leaf.

9. 9

   Stir in vinegar and hot sauce.