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Prep Time: 0 Minutes Cook Time: 150 Minutes |
Ready In: 150 Minutes Servings: 8 |
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RUSSIAN FEIJOADA This recipe came from an estate sale. I obtained it when I purchased the family collection from the Monroe Estate in Stephenville, Texas in 1982. Ingredients:
2 cups dried black beans soaked overnight and drained |
10 cups water |
1 tablespoon olive oil |
1 large yellow onion diced |
2 red bell peppers chopped |
2 medium tomatoes diced |
4 cloves garlic minced |
4 medium red potatoes coarsely chopped |
4 medium carrots peeled and coarsely chopped |
2 teaspoons dried thyme |
2 teaspoons ground cumin |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
2 teaspoons liquid smoke flavoring |
1/2 cup fresh parsley chopped |
Directions:
1. In a large saucepan combine beans and water.
2. Cook over low heat for 2 hours.
3. Drain and reserve 3-1/2 cups of the cooking liquid.
4. Heat oil over medium heat in large saucepan and add onion, peppers, tomatoes and garlic.
5. Cook stirring occasionally for 10 minutes.
6. Add beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt and pepper.
7. Cook uncovered over medium low heat stirring occasionally for 1 hour.
8. Stir in liquid smoke flavoring and parsley then let stand 15 minutes before serving.
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