Saturday, March 28, 2009

Black Bean Feijoada


When Mo asked what I was making for dinner tonight, I said, "Feijoada."

"Fishwater?" she replied.

I guess it does sound a little like that, but that's not how it tastes. I've seen feijoada credited to Portugal and Brazil, and the traditional dish has meat and beans, usually served over rice. The recipe we use is vegetarian, just a simple but spicy black bean stew, served over brown rice and topped with roasted red peppers, avocado slices and a dollop of sour cream.

The recipe below comes from Annemarie Colbin's classic, "The Natural Gourmet." It's a great recipe, but if you're going to make it, start early. Cooking time is almost two hours if you count preps.

Black Bean Feijoada

2 cups dried black beans, soaked
2 tbl extra-virgin olive oil
2 medium yellow onions
2 tbl fresh grated ginger root
1/2 tbl cayenne
1/2 tsp ground cumin
6 cups water
3 tbl umeboshi vinegar or 2 tbl brown rice or apple cider vinegar
1 tsp sea salt
3 sweet red peppers
4 cups cooked brown rice

Drain the beans. Chop the onions. In 4- to 6-qt pot, heat the oil. Add the onions and saute over medium heat. Stir in the ginger, cayenne and cumin, then add the drained beans and the 6 cups water. Bring to boil, cover, reduce heat, and simmer for 1 to 1.5 hours.

Add the vinegar and salt and cook for 10 more minutes.

While beans are cooking, roast the red peppers over a gas burner or put them under the broiler until they are charred black. Place in a paper bag or covered pot and let "sweat" for 10 minutes. Then wash off charred peel under cold running water. See and slice the ppers into thin strips.

Serve over rice, garnished with the red pepper strips. We're also adding a few slices of avocado.

- From Annemarie Colbin's "The Natural Gourmet"

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