Submission by: Monica A. Andermann
Cook’s Note: After visiting family in Brazil one summer, my mother came home with an exotic sounding new recipe: Feijoada. While this dish may have been new to us, it is however, a traditional Brazilian black bean soup generally heavily seasoned with a combination of sausage, beef, and pork. After becoming a vegetarian over ten years ago, I tweaked this family favorite to be friendly to non-meat eaters without sacrificing the taste. Even the most die-hard carnivores of our clan agree that this recipe is equally as flavorful as the original.
SERVES: Approximately 8
- 1 lb. Jack Rabbit Black Beans
- 3 carrots, diced
- 2 large ribs celery, diced
- 1 medium yellow onion, diced
- Olive oil, as needed for sautéing
- 2 oranges, quartered, seeds removed, juiced
- 1 T. cumin
- Salt, to taste
- Pepper, to taste
- 1/3 c. fresh cilantro, leaves only, minced
- Dash of red pepper flakes
- 1 whole clove garlic, peeled, minced
- 2 T. sugar
- Cooked white rice, served as accompaniment
- To prepare black beans: Presoak and cook beans as directed.
- In a large stock pot, sauté carrots, celery, and onions in a generous amount of olive oil until onions are translucent.
- Add black beans and remaining ingredients. Cover with water. Simmer 1 ½ – 2 hours or until done, stirring occasionally.
- Serve over white rice.