Black Bean Feijoada


2 tablespoons extra virgin olive oil
2 mediums onions -- chopped
2 tablespoons grated ginger
1/4 teaspoon cayenne pepper or to taste
1/2 teaspoon ground cumin
2 cans (15 oz ea) black beans
2 tablespoons ume plum vinegar
1 teaspoon sea salt
3 sweet red peppers, roasted and peeled (optional)


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.


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


8.0 servings


Friday, December 10, 2010 - 1:02am


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