Name: Black Bean Feijoada
Yield: 8 servings
Ingredients: 2 tablespoons extra virgin olive oil; 2 mediums onions -- chopped; 2 tablespoons grated ginger; 1/4 teaspoon cayenne pepper or to taste; 1/2 teaspoon ground cumin; 2 cans (15 oz ea) black beans; 2 tablespoons ume plum vinegar; 1 teaspoon sea salt; 3 sweet red peppers, roasted and peeled (optional)

8 servings Source yield

Ingredients

2 tablespoons extra virgin olive oil
2 mediums onions -- chopped
2 tablespoons grated ginger
1/4 teaspoon cayenne pepper or to taste
1/2 teaspoon ground cumin
2 cans (15 oz ea) black beans
2 tablespoons ume plum vinegar
1 teaspoon sea salt
3 sweet red peppers, roasted and peeled (optional)

Make it step by step

Heat oil, saute onions until translucent. Add cent. Add remaining ingredients, saute for 2 minutes, and set aside. Prepare topping. and sea salt. Simmer for 5 more minutes.
Partially mash beans for a thick bean sauce consistency.

Nutrition and portions

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Recipe source

Adapted from Foodista by Helen Pitlick, under CC BY 3.0. Formatting adapted; listed quantities and instructions are retained from the source.

Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.

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