Feijoada (Black Bean Stew)
Serving Size : 6
2 cups dried black beans, soaked overnight -- and drained 10 cups water 1 tablespoon olive or canola
oil 1 large yellow onion -- diced 2 green or red bell peppers -- chopped 2 medium tomatoes -- diced
4 cloves garlic -- minced 4 medium red potatoes -- coarsely chopped 4 medium carrots, peeled --
coarsely chopped 2 teaspoons dried thyme 1 1/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon
freshly ground black pepper 2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley -- chopped
In a large saucepan or Dutch oven, combine the beans and water. Cook over low heat until the beans
are tender, about 1 to 1 1/2 hours. Drain and reserve 3 1/2 cups of the cooking liquid. Heat the
oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes,
and garlic. Cook, stirring, for 8-10 minutes. Add the beans, reserved cooking liquid, potatoes,
carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring
occasionally, for 50 minutes to 1 hour. Stir in liquid smoke flavoring and parsley. Let stand 10-15
minutes before serving.
Submitted by LadyKathee
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