Black Bean Feijoada Over Spicy Rice

Name: Black Bean Feijoada Over Spicy Rice
Yield: Serves 6 to 8
Cuisine: Brazil
Ingredients: 1 tablespoon safflower oil; 6 cups Vegetable Broth or water; 1 large onion, chopped; 3 cloves garlic, smashed, peeled, and minced; ¼ teaspoon Freshly ground black pepper; 2 oranges, whole or halved; 6 cups Vegetable Broth or water; 1 bay leaf; 2 cups dried black beans; 1 fresh hot green chili, stemmed (optional); 1 teaspoon chili sauce; 2 cloves garlic; 1 small onion, quartered; ¼ cup wine or cider vinegar; ¼ cup wine or cider vinegar; 3 tablespoons olive oil; 1 onion, chopped; 2 stalks celery, peeled and chopped; Kosher salt; 2 tomatoes, peeled; Juice of 1 lemon; 2½ cups cooked brown rice; 2 tomatoes, peeled and coarsely chopped

Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

The Intolerant Gourmet

By Barbara Kafka

Published 2011

About

Feijoada is a Brazilian dish that is usually rich with every part of the pig, including the ears. This is a vegan version— still very good.

Ingredients

Beans

2 cups dried black beans
1 large onion, chopped
3 cloves

Americas
Brazil
Main course
Spicy
Gluten-free
Vegan

Method

Cook The Beans

Soak the beans in stock or water overnight or at least for several hours.

In a large flameproof bean pot or Dutch oven, sauté the onion and garlic in the oil until the onion is tender. Add the drained beans, broth, bay leaf, and pepper.

Bring the beans to a boil, add the oranges, salt to taste, and the celery, and simmer, cove