Brazilian Vegetable Feijoada |
|
 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
In Brazil, a feijoada completa is a large, festive meal with at least one dish based on beans. This Brazilian Vegetable Feijoada is flavorful yet simple to prepare. From Vegetarian Times Low-Fat & Fast. Ingredients:
2 tablespoons olive oil |
1/4 teaspoon red pepper flakes |
1 teaspoon ground cumin |
1 teaspoon ground thyme |
2 medium sweet potatoes, peeled and chopped |
1 large leek, cut into 1/2-inch slices (white part only) |
1 red bell pepper, cut lengthwise into 1/2-inch slices |
1 yellow bell pepper, cut lengthwise into 1/2-inch slices |
1 medium yellow onion, sliced into 1/2-inch crescents |
1 tablespoon dark rum |
2 tablespoons fresh lime juice |
1 large tomato, cut lengthwise into 1/2-inch slices |
nonstick cooking spray |
2 (16 ounce) cans black beans, drained and rinsed |
fresh cilantro, chopped |
cooked rice (optional) |
Directions:
1. In a large pot over medium heat, heat oil.
2. Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
3. Add sweet potatoes and cook for 5 minutes, stirring occasionally.
4. Add leek and cook for 5 minutes more, stirring occasionally.
5. Stir in peppers and onion and cook for 5 minutes.
6. Add rum and lime juice.
7. Cook until sweet potatoes are tender, about 5 minutes more.
8. Stir in tomato.
9. Spray a small saucepan with nonstick cooking spray.
10. Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
11. To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
12. Garnish with cilantro.
13. If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
14. Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.
|
|