Brazilian Black Bean Feijoada
 
* exported from mastercook * 
 
 
recipe by : 
serving size : 8 preparation time :0:00 
categories : main dish 
 
amount measure ingredient -- preparation method 
-------- ------------ -------------------------------- 
2 Tbsp  extra virgin olive oil
2 medium  onions -- chopped
2 Tbsp  grated ginger
1/4 tsp  cayenne pepper (or more)
1/2 tsp  ground cumin
2 can  black beans (15 oz ea)
2 Tbsp  ume plum vinegar
1 tsp  sea salt
3   sweet red peppers* (opt.)
  roasted and peeled
 
heat oil, saute onions until translucent. add cent. add remaining 
ingredients, saute for 2 minutes, and set aside. prepare topping. and 
sea salt. simmer for 5 more minutes. partially mash beans for a thick 
bean sauce consistency. 
 
* to roast peppers hold over a gas burner or put under the broiler, 
rotating the peppers until they are charred black. place in a paper bag 
and seal. this will allow the peppers to sweat. peel off the charred 
skin and run under cold water. seed and slice the peppers into thin 
strips. serve the feijoada over rice or pasta. garnish with red pepper 
strips. 
 
annemarie colbin, the natural gourmet 
 
variations: this can be used as a bean dip with chips, or mashed for 
refried beans. per serving: 137 calories; 4g fat (22% calories from 
fat); 7g protein; 21g carbohydrate; 0mg cholesterol; 1031mg sodium 
 
prep time: 5 minutes 
cooking time: 35 minutes 
yield: 8 servings 
 
 
-- 
(ID: 13293) Mirror: rec.food.recipes: Tue, Apr 15, 2003


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