From jmstwn1607@earthlink.net Thu Oct 16 16:05:29 2003 Date: Wed, 15 Oct 2003 16:06:44 +0000 (UTC) From: Duckie Reply-To: jmstwne1607@earthlink.net Newsgroups: rec.food.recipes Subject: Feijoada (Black Bean Stew) Followup-To: rec.food.cooking, rec.food.recipes Feijoada (Black Bean Stew) Serving Size : 6 2 cups dried black beans, soaked overnight -- and drained 10 cups water 1 tablespoon olive or canola oil 1 large yellow onion -- diced 2 green or red bell peppers -- chopped 2 medium tomatoes -- diced 4 cloves garlic -- minced 4 medium red potatoes -- coarsely chopped 4 medium carrots, peeled -- coarsely chopped 2 teaspoons dried thyme 1 1/2 teaspoons ground cumin 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons liquid smoke flavoring 1/2 cup fresh parsley -- chopped In a large saucepan or Dutch oven, combine the beans and water. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours. Drain and reserve 3 1/2 cups of the cooking liquid. Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring, for 8-10 minutes. Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour. Stir in liquid smoke flavoring and parsley. Let stand 10-15 minutes before serving. Submitted by LadyKathee -- Rec.food.recipes is moderated by Patricia Hill at recipes@swcp.com. Only recipes and recipe requests are accepted for posting. Please allow several days for your submission to appear. Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/