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home > recipes > vegetables > brasilian feijoada
Brasilian Feijoada Ingredients: 1 lb (2/5 Kg) black beans 1 4" strip Kombu 8 c water 2 white onions, minced 4 cloves garlic, minced 2 T olive oil 2 c chopped bell peppers 1/2 t black pepper 6 stalks celery, in chunks 3 large carrots, in chunks 8 oz (1/5 Kg) tomato paste 2 T mustard 1/2 c mirin or white whine 1/4 c tamari 1 bunch fresh basil and cilantro, chopped 2 c cous-cous 1 t saffron threads 5 c water pinch sea salt 1 bunch collards, kale or Swiss chard 2 T mirin 2 oranges Wash black beans. Pressure-cook with Kombu and water for two hours. Saute onions and garlic in oil until soft; add bell peppers, black pepper, celery, and carrots. Add one cup of water, cover tightly, and cook over high heat for five minutes. Add next four ingredients and black beans; simmer 1/2 hour. Stir in fresh herbs. Boil five cups of water with saffron and salt; whisk in cous-cous, cover, and simmer for fifteen minutes. Finely julienne greens, saute in 1/4 c water over high heat until bright green. Stir in mirin. To serve, place mound of cous-cous in center of plate; pour over 3/4 c black bean stew. Encircle with greens; garnish with orange slices.

Brasilian Feijoada


average rating = 3 stars(3.00001 comment available)
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list all recipes for VEGETABLES (485)
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keyword: brasilian
keyword: feijoada
ethnicity: south american
recipes for vegetables
recipes by rgr33
Email Address:
(posted January 9, 1999)

Brasilian
Feijoada

Ingredients:

1 lb (2/5 Kg)
black beans
1 4" strip Kombu
8 c water
2 white onions, minced
4 cloves
garlic, minced
2 T
olive oil
2 c chopped bell peppers
1/2 t black pepper
6 stalks
celery, in chunks
3 large carrots, in chunks
8 oz (1/5 Kg)
tomato paste
2 T mustard
1/2 c
mirin or white whine
1/4 c
tamari
1 bunch fresh
basil and cilantro, chopped
2 c cous-cous
1 t
saffron threads
5 c water
pinch sea
salt
1 bunch collards,
kale or Swiss
chard
2 T
mirin
2 oranges

Wash
black
beans. Pressure-cook with Kombu and water for two
hours. Saute onions and
garlic in oil until soft; add bell peppers,
black pepper,
celery, and carrots. Add one cup of water, cover tightly,
and cook over high heat for five minutes. Add next four ingredients and
black
beans; simmer 1/2 hour. Stir in fresh herbs. Boil five cups of
water with
saffron and salt; whisk in cous-cous, cover, and simmer for
fifteen minutes.
Finely
julienne greens, saute in 1/4 c water over high heat until
bright
green. Stir in
mirin. To serve, place mound of cous-cous in
center of plate; pour over 3/4 c black bean
stew. Encircle with greens;
garnish with orange slices.


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+1 comment
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from St. louis, mo, United States wrote:6  3

hei!!!
doesn't feijoada takes " costelinha de porco, linguica, defumados etc...
i will try thiss one anyway... thanks
3 starsSeptember 9, 2000


 
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