Feijoada (Brazilian Bean Soup)

• 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

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.

black beans, vegetable oil, onions, turkey polish kielbasa, garlic, cumin, water, salt, pepper, bay leaf, red wine vinegar, hot sauce

Taken from www.food.com/recipe/feijoada-brazilian-bean-soup-287 (may not work)