Feijoada (Black Bean Stew)
Serves: 6
Ingredients
2 cups dried black beans, soaked overnight and drained
10 cups water
1 tablespoon olive or canola oil
1 large yellow onion , diced
2 green or red bell peppers, chopped
2 medium tomatoes, diced
4 cloves garlic, minced
4 medium red potatoes, coarsely chopped
4 medium carrots, peeled, coarsely chopped
2 teaspoons dried thyme
1 1/2 teaspoons ground cumin
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons liquid smoke flavoring
1/2 cup fresh parsley, chopped
Method
- In a large saucepan or Dutch oven, combine the beans and water. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
- Drain and reserve 3 1/2 cups of the cooking liquid. Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring, for 8-10 minutes.
- Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
- Stir in liquid smoke flavoring and parsley. Let stand 10-15 minutes before serving.
