VT Entertaining--Feijoada (Black Bean Stew)

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* Exported from MasterCook *

 

Feijoada (Black Bean Stew)

 

Recipe By :Vegetarian Times Vegetarian Entertaining

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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2 cups dried black beans -- soaked overnight & drained

10 cups water

1 tablespoon olive or canola oil

1 large yellow onion -- diced

2 green or red bell peppers -- chopped

2 medium tomatoes -- diced

4 cloves garlic -- minced

4 medium red potatoes -- coarsely chopped

4 medium carrots -- peeled -- coarsely

chopped

2 teaspoons dried thyme

1 1/2 teaspoons ground cumin

1 teaspoon salt

1 teaspoon freshly ground black pepper

2 teaspoons liquid smoke flavoring

1/2 cup fresh parsley -- chopped

 

In a large saucepan or Dutch oven, combine the beans and water. Cook over low

heat until the beans are tender, about 1 to 1 1/2 hours. Drain and reserve 3

1/2 cups of the cooking liquid. Heat the oil over medium heat in a large

saucepan or Dutch oven and add the onion, bell eppers, tomatoes, and garlic.

Cook, stirring, for 8-10 minutes. Add the beans, reserved cooking liquid,

potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over

medium low heat, stirring occasionally, for 50 minutes to 1 hour. Stir in liquid

smoke flavoring and parsley. Let stand 10-15 minutes before serving.

 

 

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Per Serving (excluding unknown items): 305 Calories; 1g Fat (4.1% calories from

fat); 17g Protein; 59g Carbohydrate; 13g Dietary Fiber; trace Cholesterol; 404mg

Sodium. Exchanges: 3 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fat; 0 Other

Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0