Brazilian Black Bean Feijoada
Yield
8 servingsPrep
10 minCook
35 minReady
45 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil, extra-virgin
|
|
| 2 | medium |
onions
chopped |
|
| 2 | tablespoons |
ginger
grated |
|
| ¼ | teaspoon |
cayenne pepper
|
|
| ½ | teaspoon |
cumin
ground |
|
| 2 | cans |
black beans
15 ounces each |
*
|
| 2 | tablespoons |
plum vinegar
|
* |
| 1 | teaspoon |
sea salt
|
|
| 3 | each |
sweet red bell peppers
optional, roasted and peeled |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil, extra-virgin
|
|
| 2 | medium |
onions
chopped |
|
| 3E+1 | ml |
ginger
grated |
|
| 1.3 | ml |
cayenne pepper
|
|
| 2.5 | ml |
cumin
ground |
|
| 2 | cans |
black beans
15 ounces each |
*
|
| 3E+1 | ml |
plum vinegar
|
* |
| 5 | ml |
sea salt
|
|
| 3 | each |
sweet red bell peppers
optional, roasted and peeled |
|
Directions
Heat oil, sauté onions until translucent.
Add cent.
Add remaining ingredients, sauté 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.
