Veggie Feijoada With Sweet Potato Kidney Beans Recipes

VEGETARIAN FEIJOADA

Steps:

• Cook the rice according to package directions.
• Zest, then peel and slice the orange into 1/4-inch rounds.
• Heat a medium pot over medium heat. Add vegetable oil, then half the onion. Cook until softened, 2-3 min. Add the paprika, cumin and half the garlic. Cook until fragrant, 1 min.
• Add pepper, sweet potato, broth, bay leaf and beans and 3/4 cup water to the pot.
• Season with freshly cracked black pepper and 1/2 tsp salt. Bring to a boil, then reduce the heat to medium.
• Simmer until the sweet potatoes are fork-tender, 14-15 min. Remove bay leaves before serving.
• To make the braised kale heat a saute pan over medium heat. Add a tbsp of oil, then the remaining onions. Cook until golden, about 5 min. Add the remaining garlic, kale and ¼ cup water. Cook, stirring often, until kale wilts, 1-2 min. Season with salt and pepper.
• To serve stir 1 tsp orange zest into the feijoada. Season with salt and pepper to taste. Divide the feijoada, kale and rice between plates. Serve with the sliced orange on the side.

BRAZILIAN FEIJOADA (VEGETARIAN)

Steps:

• In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
• Drain and reserve 2 cups of the cooking liquid.
• In a large saucepan, heat the oil.
• Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
• Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
• Stir in the parsley and salt and cook for 5 to 10 minutes more.
• Spoon the rice into bowls and ladle the feijoada over the top.

BRAZILIAN VEGETABLE FEIJOADA

Steps:

• In a large pot over medium heat, heat oil.
• Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
• Add sweet potatoes and cook for 5 minutes, stirring occasionally.
• Add leek and cook for 5 minutes more, stirring occasionally.
• Stir in peppers and onion and cook for 5 minutes.
• Add rum and lime juice.
• Cook until sweet potatoes are tender, about 5 minutes more.
• Stir in tomato.
• Spray a small saucepan with nonstick cooking spray.
• Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
• To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
• Garnish with cilantro.
• If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
• Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.