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- Course: Main Course
- Skill Level: Moderate
- Cost: Inexpensive
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Black Bean Feijoada Over Spicy Rice
Cookbook
Feijoada is a Brazilian dish that is usually rich with every part of the pig, including the ears. This is a vegan version—still very good.
Yield : Serves 6 to 8
Ingredients
For the Beans:
- 2 cups dried black beans
- 1 large onion, chopped
- 3 cloves garlic, smashed, peeled, and minced
- 1 tablespoon safflower oil
- 6 cups vegetable broth or water
- 1 bay leaf
- ¼ teaspoon freshly ground black pepper
- 2 oranges, whole or halved
- Kosher salt
- 2 stalks celery, peeled and chopped
For the Rice:
- 1 onion, chopped
- 3 cloves garlic, smashed, peeled, and minced
- 3 tablespoons olive oil
- 2 tomatoes, peeled and coarsely chopped
- 2½ cups cooked brown rice
For the Sauce:
- Juice of 1 lemon
- 2 tomatoes, peeled
- 1 small onion, quartered
- 2 cloves garlic
- 1 teaspoon chili sauce
- 1 fresh hot green chili, stemmed (optional)
- ¼ cup wine or cider vinegar
- Kosher salt
Directions
Cook the beans: Soak the beans in stock or water overnight or at least for several hours.
In a large flameproof bean pot or Dutch oven, sauté the onion and garlic in the oil until the onion is tender. Add the drained beans, broth, bay leaf, and pepper.
Bring the beans to a boil, add the oranges, salt to taste, and celery, and simmer, covered, for 2 to 3 hours. After the first hour, remove the lid and simmer uncovered.
When the beans are tender, remove about one-third of them and mash. Return the beans to the pot and continue cooking until the mashed beans thicken the mixture. Set aside.
Prepare the rice: Sauté the onion and garlic in the olive oil over medium heat until the onion is tender and golden, about 15 minutes. Add the tomatoes and simmer for a few minutes, then stir in the cooked rice and mix well. Keep warm over low heat until ready to serve (unless you make it far in advanc—-then just heat over medium heat shortly before serving).
Make the sauce: When ready to serve, put all the sauce ingredients, including salt to taste, in a blender and liquefy. Stir into the feijoada and serve over the rice.
© 2011 Barbara Kafka
Note from Cookstr's Editors
Nutritional information is based on 8 servings and 1/8 teaspoon added salt per serving.
Nutritional Information
Nutrients per serving
347 kcal
237 mg
57 g
11 g
8 g
0 g
1 g
4 g
2 g
0 mg
8 g
13 g
127 mg
1079 mg
1 % daily value
55 % daily value
11 % daily value
18 % daily value
