Feijoada (brazilian black bean stew)
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | cans | Black beans |
| ¼ | cup | Vegetable broth |
| 1 | large | Onion; diced |
| 2 | larges | Green peppers |
| 1 | cup | Canned diced tomato |
| 6 | Cloves garlic; minced | |
| 4 | mediums | Potatoes; chopped |
| 4 | Carrots; diced | |
| 2 | teaspoons | Dried lemon thyme; (or any dried thyme) |
| 3 | teaspoons | Ground cumin |
| 2 | teaspoons | Salt or to taste |
| 1 | teaspoon | Pepper or to taste |
Directions
I sent the previous recipe with spinach and was typing one with black beans. so let's try again. Adapted from Vegetarian Times Vegetarian Entertaining.
In a large saucepan, saute vegetables over medium heat for about 10 minutes. Add beans and their liquid and 2 cups of water plus the thyme, cumin, and salt and pepper. Cook uncovered over medium heat, stirring ocassionally, for 50-60 minutes. Serve over yellow rice.
Posted to fatfree digest by <JBennicoff@...> on May 30, 1998