Beer makes batters better, meat more tender, and sauces more flavorful.
Vegetarian Feijoada
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- #51208
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
1 tablespoon olive oil
1 large onion, coarsely chopped
3 cloves garlic, finely minced
2 teaspoons cumin
1 teaspoon dried oregano, crushed
1 cup chopped green bell pepper
1 cup chopped red bell 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 sauce
1 teaspoon molasses
4 cups cooked brown or white rice
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.
added by
ohdeer
nutrition data
347 calories, 4 grams fat, 67 grams carbohydrates, 13 grams protein per serving. This recipe is low in sodium.
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reviews & comments
March 16, 2010
It turned out very well. My quantites were not exact. I used a half cup more green and red pepper, a pretty good pour of molasses, a large orange no frozen, a lot of garlic and loved it. I think the orange and molasses it what made the recipe