Feijoada (Tangy Black Beans)

[Guest guest]

Tired of chili? Try this.

 

Feijoada (Tangy Black Beans) from Diet For A Small Planet

 

Oil for sautéing

1 large onion, chopped

2 cloves garlic, minced

2 green onions, chopped

1 red sweet pepper, chopped

1 tomato, chopped

1 teaspoon cilantro

1 cup black beans (dry, yes, you can use canned, drain and don't use

stock and bay leaf)

3 cups vegetable stock

1 bay leaf

1 tablespoon red wine or 1 teaspoon red wine or other vinegar

¼ teaspoon pepper

1 orange, washed, cut in half, NOT peeled (or about a quarter cup of

orange juice)

½ teaspoon salt

2 stalks celery, chopped

1 carrot, chopped

1 small sweet potato, peeled and diced

 

Heat oil in large heavy pot and sauté onion, garlic, green onions,

sweet red pepper tomato and cilantro until onion is translucent. Add

beans, stock, bay leaf, pepper, and red wine or vinegar. Bring to a

boil, reduce heat and simmer for 2 minutes. Take off stove and let

sit, covered, for 1 hour.

 

Add remaining ingredients and simmer with lid ajar, for 2 to 3 hours,

or until beans are tender. Remove orange from beans and discard.

Remove a couple ladles of beans and mash them, and return to the pot

to thicken the mixture.

 

Note: pressure cooker or crock pot works fine. To substitute canned

black beans, use two cans black beans, drain one, add sautéed

vegetables and one can of vegetable stock. Simmer all together with

the sweet potato and carrot till the sweet potato and carrot are

cooked and tender.

 

We like it with rice, corn or flour tortillas or just plain in a

bowl. Jeanne in GA

[Guest guest]

Thanks for the recipe, Jeanne.

 

This sounds great, I'm going try to make it soon. I have some black

beans in the freezer, just need a sweet potato.

 

 

, " treazure nunya noname "

<treazured wrote:

>

> Tired of chili? Try this.

>

> Feijoada (Tangy Black Beans) from Diet For A Small Planet

>

> Oil for sautéing

> 1 large onion, chopped

> 2 cloves garlic, minced

> 2 green onions, chopped

> 1 red sweet pepper, chopped

> 1 tomato, chopped

> 1 teaspoon cilantro

> 1 cup black beans (dry, yes, you can use canned, drain and don't

use

> stock and bay leaf)

> 3 cups vegetable stock

> 1 bay leaf

> 1 tablespoon red wine or 1 teaspoon red wine or other vinegar

> ¼ teaspoon pepper

> 1 orange, washed, cut in half, NOT peeled (or about a quarter cup

of

> orange juice)

> ½ teaspoon salt

> 2 stalks celery, chopped

> 1 carrot, chopped

> 1 small sweet potato, peeled and diced

>

> Heat oil in large heavy pot and sauté onion, garlic, green onions,

> sweet red pepper tomato and cilantro until onion is translucent.

Add

> beans, stock, bay leaf, pepper, and red wine or vinegar. Bring to a

> boil, reduce heat and simmer for 2 minutes. Take off stove and let

> sit, covered, for 1 hour.

>

> Add remaining ingredients and simmer with lid ajar, for 2 to 3

hours,

> or until beans are tender. Remove orange from beans and discard.

> Remove a couple ladles of beans and mash them, and return to the

pot

> to thicken the mixture.

>

> Note: pressure cooker or crock pot works fine. To substitute

canned

> black beans, use two cans black beans, drain one, add sautéed

> vegetables and one can of vegetable stock. Simmer all together

with

> the sweet potato and carrot till the sweet potato and carrot are

> cooked and tender.

>

> We like it with rice, corn or flour tortillas or just plain in a

> bowl. Jeanne in GA

>