Vegetarian Feijoada

Vegetarian Feijoada

5 1/2 C. dried black beans, soaked and drained

1 T. canola oil

1 large yellow onion, diced

2 medium red or green bell peppers, diced

1 large tomato, diced

4 cloves garlic, minced

1 can (6 oz.) chipotle peppers, chopped

2 cups peeled and diced sweet potatoes, butternut squash or white potatoes

2 t. dried thyme leaves

2 T. dried parsley

1 t. salt

4 C. cooked white or brown rice

In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender. Drain, reserving 2 C. cooking liquid.

In a large saucepan, heat the oil. Add the onion, bell peppers, tomato, garlic and chipotle peppers and saute for 8-10 minutes. Add the beans, reserved cooking liquid, sweet potatoes and thyme and cook for 25-30 minutes over medium heat, stirring occasionally. Stir in the parsley and salt and cook for 5-10 minutes more. Spoon the rice into bowls and ladle the feijoada over the top.

Makes 8-10 servings.


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