Brazilian Black Bean Feijoada

Recipe Ingredients

2 tablespoons	30ml	Extra virgin olive oil
2 tablespoons	30ml	Onions - chopped (medium)
2 tablespoons	30ml	Grated ginger
1/4 teaspoon	1.3ml	Cayenne pepper - (or more)
1/2 teaspoon	2.5ml	Ground cumin
2		Black beans - (15 oz ea)
2 tablespoons	30ml	Plum vinegar
1 teaspoon	5ml	Lima sea salt
3		Sweet red peppers* - (opt.), - roasted and peeled

Recipe Instructions

Heat oil, saute onions until translucent. Add cent. Add remaining ingredients, saute for 2 minutes, and set aside. Prepare topping. and sea salt. Simmer for 5 more minutes. Partially mash beans for a thick bean sauce consistency.

* To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black. Place in a paper bag and seal. This will allow the peppers to sweat. Peel off the charred skin and run under cold water. Seed and slice the peppers into thin strips. Serve the Feijoada over rice or pasta. Garnish with red pepper strips.

Annemarie Colbin, The Natural Gourmet

Variations: This can be used as a bean dip with chips, or mashed for refried beans.

Source:
Mrs. Jack Beasley

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