Black Bean Feijuada Over Spicy Rice

Reprinted with permission from The Intolerant Gourmet by Barbara Kafka, copyright © 2011. Published by ARTISAN BOOKS, a division of Workman Publishing.

Black Bean Feijuada Over Spicy Rice

Reprinted with permission from The Intolerant Gourmet by Barbara Kafka, copyright © 2011. Published by ARTISAN BOOKS, a division of Workman Publishing.

From The Intolerant Gourmet: Glorious Food Without Gluten & Lactose, by Barbara Kafka.  Ms. Kafka writes in the introduction to this recipe:

"Feijoada is a Brazilian dish that is usually rich with every part of the pig, including the ears.  This is a vegan version -- still very good."

Ingredients

Directions

  1. Soak the beans in stock or water overnight or at least for several hours.
  2. In a large flameproof bean pot or Dutch oven, sauté the onion and garlic in the oil until the onion is tender. Add the drained beans, broth, bay leaf, and pepper.
  3. Bring the beans to a boil, add the oranges, salt to taste, and the celery, and simmer, covered, for 2 to 3 hours. After the first hour, remove the lid and simmer uncovered.
  4. When the beans are tender, remove about one-third of them and mash. Return the beans to the pot and continue cooking until the mashed beans thicken the mixture. Set aside.
  5. Sauté the onion and garlic in the olive oil over medium heat until the onion is tender and golden, about 15 minutes. Add the tomatoes and simmer for a few minutes, then stir in the cooked rice and mix well. Keep warm over low heat until ready to serve (unless you make it far in advance -- then just heat over medium heat shortly before serving).
  6. When ready to serve, put all the sauce ingredients, including salt to taste, in a blender and liquefy. Stir into the feijoada and serve over the rice.

Category

Tags

Legumes and BeansBrazilianVegan

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