* Exported from MasterCook *

                            Brazilian Feijoada

Recipe By     :The Global Vegetarian, Jay Solomon
Serving Size  : 6     Preparation Time :0:00
Categories    : The Global Vegetarian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  5 1/2           cups  dried black beans -- and drained
  1         tablespoon  canola oil
  1              large  yellow onion -- diced
  2             medium  red or green bell and diced
  1              large  tomato -- diced
  4             cloves  garlic -- minced
  1                     canned chipotle peppers -- chopped, up to 2
  2               cups  peeled -- diced sweet
                        -- potatoes, butternut
                        -- squash, or white
                        -- potatoes
  2          teaspoons  dried thyme leaves '4 cup chopped fresh -- (or 2 tables
poons
                        -- parsley -- dried)
  1           teaspoon  salt
  4               cups  cooked white or brown rice -- up to 6

In a medium saucepan, place the beans in plenty of water and cook for about 1 h
our, over medium heat, until tender.  Drain and reserve 2 cups of the cooking l
iquid.  In a large saucepan, heat the oil.  Add the onion, bell peppers, tomato
, garlic, and chipotle peppers and sauteé for 8 to 10 minutes.  Add the beans, c
ooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over med
ium heat, stirring occasionally.  Stir in the parsley and salt and cook for 5 t
o 10 minutes more.  Spoon the rice into bowls and ladle the feijoada over the t
op. 


MC_Busted by Karen C. Greenlee





                                    - - - - - - - - - - - - - - - - - - - 

Per serving: 641 Calories (kcal); 5g Total Fat; (6% calories from fat); 39g Pro
tein; 114g Carbohydrate; 0mg Cholesterol; 367mg Sodium
Food Exchanges: 7 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 1/2 F
at; 0 Other Carbohydrates

Serving Ideas : Garlic Braised Rapini & steamed spinach

NOTES : Feijoada, the national dish of Brazil, is a boisterous black bean stew 
brimming with robust flavors (feijao means beans in Portuguese).  The dish is s
erved everywhere in Brazil, from beach-side stands to the finest restaurants.  
This version captures the spirit of feijoada minus the meat.  Chipotle pepper a
dds a veneer of smoky heat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0