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Recipe Source: cdkitchen.com
Vegetarian Feijoada
Category: Recipes
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Serves/Makes: 6
Ready in: 30-60 minutes
- 1 tablespoon olive oil
- 1 large onion, coarsely chopped
- 3 cloves garlic, finely minced
- 2 teaspoons cumin
- 1 teaspoon dried oregano, crushed
- 1 cup chopped green bell pepper
- 1 cup chopped red bell pepper
- 1 medium-size jalapeno pepper, cored, seeded and finely chopped
- 1/2 cup coarsely chopped celery
- 3 cups cooked black beans
- 16 ounces crushed tomatoes
- 1 small orange, peeled, seeded and coarsely chopped
- 1 teaspoon frozen orange juice concentrate, thawed
- 1 teaspoon lemon juice
- 1 teaspoon Tabasco sauce
- 1 teaspoon molasses
- 4 cups cooked brown or white rice
Heat oil in a 12-inch 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.
Recipe Source: cdkitchen.com
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