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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.
Reviews
cooby said on 06 Dec 2006
Theres so many different ways for black bean stew, this was good, not the best maybe, but would definately do it again
Or try these:
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