Heat oil, saute onions until translucent. Add cent. Add remaining
ingredients, saute for 2 minutes, and set aside. Prepare topping. and
sea salt. Simmer for 5 more minutes. Partially mash beans for a thick
bean sauce consistency.
* To roast peppers hold over a gas burner or put under the broiler,
rotating the peppers until they are charred black. Place in a paper bag
and seal. This will allow the peppers to sweat. Peel off the charred
skin and run under cold water. Seed and slice the peppers into thin
strips. Serve the Feijoada over rice or pasta. Garnish with red pepper
strips.
Annemarie Colbin, The Natural Gourmet
Variations: This can be used as a bean dip with chips, or mashed for
refried beans. Per serving: 137 Calories; 4g Fat (22% calories from
fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 1031mg Sodium
Prep Time: 5 minutes
Cooking Time: 35 minutes
Yield: 8 servings
Copyright 1994 Eden Foods, Inc.
<Electronic Format courtesy of Karen Mintzias>
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip
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