Cape verdean munchupa
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Dry kidney beans |
| 8 | ounces | Dry lima beans |
| 8 | ounces | Samp (cracked dry corn) |
| 3 | pounds | Pork neck bones |
| 3 | larges | Onions; chopped |
| 2 | tablespoons | Oil |
| 2 | packs | Furtado's chourico (spicy Portuguese sausage) |
| Salt; pepper to taste | ||
| ¼ | cup | Vinegar or to taste |
| 3 | packs | Chopped frozen kale |
Directions
Cover dry beans and corn generously with cool water and let soak at room temperature overnight.
Drain, then cover with water in large kettle. Bring to boil. Add pork bones. Meanwhile, saute onions and sliced chourico in the oil; add to kettle. Simmer uncovered until beans are tender, about 2 hours, adding water if needed. Add kale and heat through. The liquid should cook down until it's soupy, almost like chili or a stew. Season to taste with salt, pepper and vinegar. Makes a big kettle full.
The Providence Rhode Island Journal-Bulletin, February 14, 1996 Date: Thu, 27 Jun 1996 15:29:00 GMT From: Linda Place <placel@...>
MM-Recipes Digest V3 #179
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive, .