Feijoada (Black Bean Stew)
 
serving size : 6 
 
2 cup  dried black beans, soaked overnight -- and drained
10 cup  water
1 Tbsp  olive or canola oil
1 large  yellow onion -- diced
2   green or red bell peppers -- chopped
2 medium  tomatoes -- diced
4 clove  garlic -- minced
4 medium  red potatoes -- coarsely chopped
4 medium  carrots, peeled -- coarsely chopped
2 tsp  dried thyme
1-1/2 tsp  ground cumin
1 tsp  salt
1 tsp  freshly ground black pepper
2 tsp  liquid smoke flavoring
1/2 cup  fresh parsley -- chopped
 
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. 
 
submitted by ladykathee 
 
-- 
(ID: 10441) Mirror: rec.food.recipes: Wed, Oct 15, 2003


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