Vegan Feijoada

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

Method

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.
Add beans and fresh water to a pot. Bring to a boil, reduce to simmer and cook for 1 hour.
When beans are cooked, drain, reserving 11/4 cups of cooking liquid.
Heat oil in a sauté pan and add cumin, onion, pepper and garlic and cook for 10 minutes.
In a large pot add beans, reserved cooking liquid, sautéed veggies, vinegar, thyme, and salt and pepper to taste.
Stir everything together and cook until all ingredients are heated thoroughly.

Note

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.

V / GF