VEGETARIAN FEIJOADA AND COLLARDS/KALE BRAZILIAN BLACK-BEAN STEW
From http://jessicamomof6.blogspot.com/2009/06/brazilian-vegetarian-feijoada.html It sounds wonderful, but time-consuming. I doubt if it is near authentic.
Provided by nsomniak6
Categories Stew
Time 4h
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 27
Steps:
- First Make the Brazilian hot pepper sauce several hours in advance:.
- Combine all ingredients in blender or food processor and puree just until a coarse sauce.
- Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
- Start Brazilian Rice:.
- In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
- Feijoada:.
- Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
- Collard greens/kale:.
- While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
- Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.
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Suraj Rana
[email protected]This recipe is a must-try for any vegetarian. It's packed with flavor and it's a great way to get your daily dose of vegetables.
Onyemaechi Precious
[email protected]I'm not a huge fan of black beans, but I really enjoyed this dish. The sauce was so flavorful and the vegetables were cooked perfectly.
Nayyar Stellasports
[email protected]This is one of my favorite vegetarian recipes. It's so easy to make and it's always a hit with my friends and family.
Lilitha Ludada
[email protected]I love that this recipe is vegetarian. It's a great way to get your daily dose of vegetables.
Lungu Charles
[email protected]This dish is perfect for a cold winter day. It's hearty and filling, and the spices help to warm you up.
Michael Morrison
[email protected]I've made this recipe several times and it's always a crowd-pleaser. Everyone loves the unique flavor of the black beans and vegetables.
Mercy John
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy and delicious.
Cedric Simmons
[email protected]The flavors in this dish were amazing! I loved the smokiness of the paprika and the sweetness of the carrots and bell peppers.
FF ESPORTS
[email protected]This recipe was easy to follow and the end result was delicious! I used canned black beans to save time and it still turned out great.
Jeia Jeia
[email protected]I'm not a vegetarian, but I loved this dish! The black beans were cooked perfectly and the sauce was rich and flavorful. I served it with rice and it was a perfect meal.
Md Fajiu mai
[email protected]This vegetarian feijoada was a hit with my family! The combination of black beans, vegetables, and spices was flavorful and satisfying. I especially enjoyed the crispy collard greens and kale. Will definitely make this again!