Brazilian Black Bean Feijoada
Serving Size : 8
Ingredients for prepare Brazilian Black Bean Feijoada
:
| Amount | Measure | Ingredient - Preparation Method |
| 2 | tablespoons | extra virgin olive oil |
| 2 | medium | onions - chopped |
| 2 | tablespoons | grated ginger |
| 1/4 | teaspoon | cayenne pepper - (or more) |
| 1/2 | teaspoon | ground cumin |
| 2 | cans | black beans - (15 oz ea) |
| 2 | tablespoons | plum vinegar |
| 1 | teaspoon | lima sea salt |
| 3 | | sweet red peppers* - (opt.), - roasted |
recipe Brazilian Black Bean Feijoada
Heat oil, sautй onions until translucent. Add
black beans
cent. Add remaining ingredients, sautй for 2 minutes, and set aside. Prepare topping. and
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sea salt. Simmer for 5 more minutes. Partially mash beans for a
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thick bean sauce consistency. * To roast peppers hold over a gas burner
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or put under the broiler, rotating the peppers until they are charred black. Place in a
black beans
paper bag and seal. This will allow the peppers to sweat. Peel
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off the charred skin and run under cold water. Seed and slice the peppers into
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thin strips. Serve the Feijoada over rice or pasta. Garnish with red pepper strips. Annemarie
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Colbin, The Natural Gourmet Variations: This can be used as a bean
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dip with chips, or mashed for refried beans.
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