Prep time: 10 minutes

Bean Soaking Time: 2-4 hours

Cooking time: 60 minutes

Yields: 4 people

 

Ingredients:

• 1 cup dried black beans (or 2 cans)

• 6 cups water

• 2 tablespoons coconut oil

• 11/2 teaspoons ground cumin

• 1 large onion, diced

• 1 red bell pepper, diced

• 4 cloves garlic, minced

• 1 tablespoon brown rice vinegar

• 1 tablespoon fresh thyme

• Salt and pepper

 

Directions:

1. Quick soak the beans by boiling for 3 minutes in water. Remove from heat and let sit for 2-4 hours. Drain and rinse beans.

2. Add beans and fresh water to a pot. Bring to a boil, reduce to simmer and cook for 1 hour.

3. When beans are cooked, drain, reserving 11/4 cups of cooking liquid.

4. Heat oil in a sauté pan and add cumin, onion, pepper and garlic and cook for 10 minutes.

5. In a large pot add beans, reserved cooking liquid, sautéed veggies, vinegar, thyme, and salt and pepper to taste.

6. Stir everything together and cook until all ingredients are heated thoroughly.

 

Notes:

• Feijoada is the national Brazilian dish, traditionally a hearty black bean and meat stew. This vegetarian version is also hearty and delicious and goes well with brown rice and garlicky greens.

• For a spicy Brazilian kick, add 1/2 teaspoon of chipotle powder, drain and finely chop sun dried tomatoes, mince parsley, and toss both into the salad.