• 5 ounces dried black beans
• 2 cups water
• 5 ounces boneless ham, cut into 3/4 inch cubes
• 5 ounces boneless lean pork loin, cut into 3/4 inch cubes
• 1/4 lb. hot Italian sausage, sliced into 1 inch pieces
• 1/4 lb. cooked sausage, sliced into 1 inch pieces
• 2/3 cup cherry tomatoes, stemmed
• 1/4 onion, chopped
• 1/4 tsp. red pepper flakes
• 2 cloves garlic, crushed
• dash of orange zest

Cover beans with water and soak overnight. Or cover with boiling water and let stand 2 hours. Drain. Preheat oven to 350°F. Combine beans and remaining ingredients in an ovenproof casserole. 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 with cornbread, if desired. Or allow to cool slightly, cover and refrigerate overnight. Remove any fat from surface. Reheat feijoada slowly.

Per serving: calories 447, fat 22.8g, 46% calories from fat, cholesterol 90mg, protein 34.4g, carbohydrates 25.8g, fiber 5.9g, sugar 7.3g, sodium 722mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.4, Fruit: 0.0, Bread: 1.6, Lean meat: 1.5, Fat: 3.5, Sugar: 0.0, Very lean meat protein: 2.3

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The recommended wines are: Merlot, Sauvignon Blanc, or Chablis.