Black Bean Blast

Prep time: 5 minutes

Cooking time: 60 minutes

Yields: 4 servings

Ingredients: 

4 cups black beans, cooked
2 tablespoons cinnamon
2 teaspoons cumin
1 onion, diced
2-3 cloves garlic, minced
1 tablespoon olive oil
1 bell pepper, chopped
1 teaspoon salt
Pinch of cayenne
1 lime
1/2 cup cilantro, chopped

Directions: 

  1. Wash and soak 2 cups of dried beans the night before. Rinse off soaking water, place into pot with 3 1/2 cups of water and bring to a boil. Add cinnamon and cumin.
  2. Cover and cook for 1 hour.
  3. If you use canned black beans, empty into pot, mix with cinnamon and cumin, keeping about 1 cup of liquid from the can. Cover and cool on medium for about 10 minutes.
  4. In a pan, sauté onions and garlic with oil.
  5. Mix beans with sautéed onions, raw peppers, a pinch of cayenne and salt.
  6. Garnish with cilantro and a wedge of lime.

 

Vegetarian Feijoada

Prep time: 10 minutes

Bean Soaking Time: 2-4 hours

Cooking time: 60 minutes

Yields: 4 servings

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 1-1/4 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.