Recipe By : The Global Vegetarian, Jay Solomon
Serving Size : 6 Preparation Time :0:00
Categories : Brazilian
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 1/2 c Dried black beans -- soaked,
- drained
1 tb Canola oil
1 lg Yellow onion -- diced
2 md Red or green bell -- diced
1 lg Tomato -- diced
4 cl Garlic -- minced
1 Canned chipotle peppers --
- up to 2, chopped
2 c Sweet potatoes, butternut
- squash, or white potatoes --
- peeled, diced
2 ts Dried parsley or thyme -OR-
1/4 c Fresh thyme -- chopped
1 ts Salt
4 c Cooked white or brown rice --
- up to 6 c
Feijoada, the national dish of Brazil, is a boisterous black bean
stew brimming with robust flavors (feijao means beans in Portuguese).
The dish is served everywhere in Brazil, from beach-side stands to
the finest restaurants. This version captures the spirit of feijoada
minus the meat. Chipotle pepper adds a veneer of smoky heat.
In a medium saucepan, place the beans in plenty of water and cook for
about 1 hour, over medium heat, until tender. Drain and reserve 2
cups of the cooking liquid. In a large saucepan, heat the oil. Add
the onion, bell peppers, tomato, garlic, and chipotle peppers and
sautee for 8 to 10 minutes. Add the beans, cooking liquid, sweet
potatoes, and thyme and cook for 25 to 30 minutes over medium heat,
stirring occasionally. Stir in the parsley and salt and cook for 5 to
10 minutes more. Spoon the rice into bowls and ladle the feijoada
over the top.
