Brazilian Black Bean Feijoada
Brazilian Black Bean Feijoada, a beans and grains recipe with simple ingredients and a clear step-by-step method. Home cooking from the Soumac recipe library.
Brazilian Black Bean Feijoada
Ingredients
- 2 tb EDEN Extra Virgin Olive Oil
- 2 md Onions; chopped
- 2 tb Grated ginger
- 1/4 ts Cayenne pepper (or more)
- 1/2 ts Ground cumin
- 2 cn EDEN BlaCk Beans (15 oz ea)
- 2 tb EDEN Ume Plum Vinegar
- 1 ts LIMA Sea Salt
- 3 Sweet red peppers* (opt.)
Method
- – roasted and peeled Heat oil, saute onions until translucent.
- Add cent.
- Add remaining ingredients, saute for 2 minutes, and set aside.
- Prepare topping. and sea salt.
- Simmer for 5 more minutes.
- Partially mash beans for a thick bean sauce consistency. * To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black.
- Place in a paper bag and seal.
- This will allow the peppers to sweat.
- Peel off the charred skin and run under cold water.
- Seed and slice the peppers into thin strips.
- Serve the Feijoada over rice or pasta.
- Garnish with red pepper strips.
- Annemarie Colbin, The Natural Gourmet Variations: This can be used as a bean dip with chips, or mashed for refried beans.
- Per serving: 137 Calories; 4g Fat (22% calories from fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 1031mg Sodium Prep Time: 5 minutes Cooking Time: 35 minutes Yield: 8 servings Copyright 1994 Eden Foods, Inc.
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