Vegetarian Feijoada
(Black Beans and Rice)
Yield: 6 servings
1 Tbsp. olive oil
1 large onion, coarsely chopped
3 cloves garlic, finely minced
2 tsp. ground cumin
1 tsp. dried oregano, crushed
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper
1 medium-size jalapeno pepper, cored, seeded and finely chopped
1/2 cup coarsely chopped celery
3 cups cooked black beans
16 oz. crushed tomatoes
1 small orange, peeled, seeded and coarsely chopped
1 tsp. frozen orange juice concentrate, thawed
1 tsp. lemon juice
1 tsp. tabasco
1 tsp. molasses
4 cup cooked brown or white rice
Heat oil in a 12: skillet or large saucepan over moderate heat for about 1 minute.
Add onion, garlic, cumin and oregano; saute for 3 minutes. Add peppers and celery;
saute 3 minutes. Stir in 2 1/2 cups of the beans, crushed tomatoes, orange, orange
juice concentrate, lemon juice, tabasco and molasses. Reduce heat to low; cover and
simmer 5 minutes. Mash remaining beans. Stir into skillet; cover and simmer 15
minutes. Mound bean mixture in large deep platter. Surround with rice.
Source: Family Circle
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