Preparation Time: Ten (10) minutes
Bean Soaking Time: Two to Four (2-4 hours)
Cooking Time: One (1 hour)
Yields: Four (4) servings
1 Cup Dried Black Beans
6 Cups Water/Vegetable Stock
2 Tablespoons Coconut Oil
1½ Teaspoons Ground Cumin
1 Large Onion, diced
1 red bell pepper, diced
4 Cloves Garlic, minced
1 Tablespoon Brown Rice Vinegar
1 Tablespoon Fresh Thyme
Sea Salt and Black Pepper
1. Quick soak the Beans by boiling for three (3) minutes in water. Remove from heat and let sit for two to four (2-4) hours. Drain and rinse beans.
2. Add Bbeans and fresh water to a pot. Bring to a boil, reduce to simmer and cook for one (1) hour.
3. When Beans are cooked, drain, reserving 1 ¼ cups of cooking liquid.
4. Heat oil in a sauté pan and add Cumin, Onion, Pepper and Garlic and cook for ten (10) minutes.
5. In a large pot add Beans, reserved cooking liquid, sautéed veggies, Vinegar, Thyme, and Sea Salt and Pepper to taste.
6. Stir everything together and cook until all ingredients are heated thoroughly.
• Feijoada is the national Brazilian dish, traditionally a hearty black bean and meat stew. This vegetarian version is also hearty and delicious and goes well with Brown Rice and Garlicky Greens.
• For a spicy Brazilian kick, add ½ teaspoon of Chipotle Powder.
• Drain and finely chop Sun-Dried Tomatoes, minced Parsley, and toss both into the salad.
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