* 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 saute‚ 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

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