Feijoada (Brazilian Bean Soup) - cooking recipe

Ingredients

2 lbs dried black beans
1 tablespoon vegetable oil
4 cups onions, chopped
3/4 lb turkey Polish kielbasa or 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

Preparation

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.
Remove from heat; cover and let stand 1 hour.
Drain beans; set aside. Wipe pan with a paper towel.
Heat oil in pan over medium heat. Add onion, kielbasa, and garlic; saute 10 minutes or until onion is tender.
Add cumin, and saute 1 minute. Return beans to pan.
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.