Guest guest Posted January 2, 2000 Report Share Posted January 2, 2000 I don't know if this site has been shared before, but I just discovered it and am enjoying the recipes! http://www.vegkitchen.com/index.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 2, 2000 Report Share Posted January 2, 2000 At 09:20 AM 1/2/00 -0500, you wrote: >I don't know if this site has been shared before, but I just discovered >it and am enjoying the recipes! >http://www.vegkitchen.com/index.html I think that I have all of the recipes off this web site and have formatted most of them. Kathleen * Exported from MasterCook * Brazilian Black Bean Stew (Fejoida) Recipe By : Nava Atlas: www.vegkitchen.com 10/99 Serving Size : 6 Preparation Time :0:00 Categories : Beans And Legumes Rice Soups And Stews Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 cups water 1 cup tomato juice 1 1/2 cups brown rice 1 tablespoon canola oil 1 large onion -- chopped 2 cloves garlic -- minced 2 medium sweet potatoes -- peeled and diced 4 cups cooked black beans -- drained and rinsed OR 2 1-pound cans 1 large red bell pepper -- diced 1 cup diced ripe tomatoes OR 1 cup canned diced tomatoes 1 small fresh hot green chili OR more to taste 1/4 cup chopped fresh cilantro or parsley Salt to taste Serves: 6 to 8 A vegetarian version of Brazil's famous national dish, this stew is abundant with nourishing ingredients. I love the contrast of the black beans and sweet potatoes, both flavor-wise and visually. Served with steamed fresh greens and a tropical fruit salad. Combine the water and tomato juice in a large saucepan and bring to a simmer. Add the rice, then lower the heat and simmer gently, covered, until all the liquid is absorbed, about 35 minutes. Heat the oil in a large soup pot or steep-sided stir-fry pan. Add the onion and saut‚ over medium heat until translucent. Add the garlic and continue to saut‚ until the onion is golden. Stir the diced sweet potatoes into the pot along with 1 1/2 cups of water. Bring to a simmer, then simmer gently, covered, until the sweet potato dice are just tender but still firm, about 10 to 15 minutes. Add the beans, bell pepper, tomatoes, and chili. Simmer gently for 15 minutes more, uncovered. Stir in the parsley or cilantro and season to taste with salt. Serve over the hot cooked rice. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.