Cookbook

Feijoada

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Ingredients

  • 2 Tbsp huile
  • 1 large oignon, jaune
  • 1 poivron, chopped
  • 1 cup tomate, chopped
  • 2 gousse ail, minced
  • 2 oignon vert, chopped
  • 3 cups haricots noirs, cooked, or 2 15-oz cans
  • 2 cups bouillon de legumes
  • 1 small patate douce, peeled, diced
  • 1 poireau, en rondelles
  • 1 feuille de laurier
  • 1 tsp poivre
  • 1 tsp vinaigre de vin blanc
  • 1/2 tsp paprika fume
  • cilantro, chopped
  • 1 orange, sliced

Instructions

In large pot, saute the onions, pepper, tomato, garlic and scallions, and cook, stirring until the onion is translucent, about 5'. Add the beans, stock, sweet potato, leek, bay leaf, pepper, vinegar and paprika and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for about 20'.

Transfer 1 cup of the beans to a bowl and mash, return the mashed beans to the pot, and continue cooking, until the mixture thickens further , another 5'. Remove from the heat, discard the bay leaf and top with the choppped cilantro and orange slices. Divide among bowls and serve right away.

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