Vegetarian Feijoada Recipe

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Ready in: 30-60 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
1 tablespoon olive oil
1 large onion, coarsely chopped
3 cloves garlic, finely minced
2 teaspoons ground cumin
1 teaspoon dried oregano, crushed
1 cup chopped sweet green pepper
1 cup chopped sweet red pepper
1 medium-size jalapeno pepper, cored, seeded and finely chopped
1/2 cup coarsely chopped celery
3 cups cooked black beans
16 ounces crushed tomatoes
1 small orange, peeled, seeded and coarsely chopped
1 teaspoon frozen orange juice concentrate, thawed
1 teaspoon lemon juice
1 teaspoon tabasco
1 teaspoon molasses
4 cups cooked brown or white rice

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Directions:

Heat oil in a 12-inch skillet or large saucepan over moderate heat for about 1 minute.

Add onion, garlic, cumin and oregano; saute for 3 minutes. Add peppers and celery; saute 3 minutes. Stir in 2 1/2 cups of the beans, crushed tomatoes, orange, orange juice concentrate, lemon juice, tabasco and molasses. Reduce heat to low; cover and simmer 5 minutes. Mash remaining beans. Stir into skillet; cover and simmer 15 minutes. Mound bean mixture in large deep platter. Surround with rice.

This recipe from CDKitchen for Vegetarian Feijoada serves/makes 6