Brazilian Black Bean Feijoada

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Title: Brazilian Black Bean Feijoada
Tags: Main, dish

2 tb Extra Virgin Olive Oil
2 md Onions chopped
2 tbsp Grated ginger
1/4 tsp cayenne pepper (or more)
1/2 ts ground cumin
30 oz canned beans
2 tb Plum Vinegar (or whatever)
1 t Sea Salt (or any old salt)
3 - Sweet red peppers* (optional)

Heat oil, saute onions until translucent. Add remaining ingredients and saute for 2 minutes, and set aside. Prepare topping. Add 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.

Source: http://tiny-kitchen.blogspot.com/2008/09/brazilian-black-bean-feijoada.html
Guid: http://tiny-kitchen.blogspot.com/2008/09/brazilian-black-bean-feijoada.html

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Exported from The Tiny Kitchen iPhone App