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From:	Ricardo (Brazil) (201.12.109.6)
Subject:	Re: Recipe of Feijoada
Date:	May 7, 2008 at 8:50 am PST

In Reply to: Recipe of Feijoada posted by Ricardo (Brazil) on May 1, 2008 at 8:54 am:

Herman,
here is one of the recipes This I found in the Internet, but it would work. I will dig others between my vegan friends here in Rio and will post again one that somebody guarantees the best results.
But don’t forget that a feijoada is presented in 4 or 5 separated pieces of china the beans pot and the plates with rice, kale and oranges. The manioc is toasted, the kale (cole)cut in small strips and oranges cut in small pieces. Some drinks to welcome folks is a must and remember that feijoada is just for lunch and never for dinner.Music in the background to make it easier for friends to chat between themselves.
I also would add the "fake meats" mentioned by Dr. Pinckney. And of course if you are like me, fan of Dr. Esselstyn, would go no oil at all.
It is posible to add other items in the pot of the feijoada. We use our imagination around here for that...

2 cups dried black beans, soaked overnight -- and drained 10 cups water
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 in medium heat a large Teflon saucepan or Dutch oven, add the onion, bell peppers, tomatoes, and garlic. This is going to give a special flavor to the beans, and you can add other spices that you like.
Cook, stirring, carefully due to not using oil, 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.

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