#58 Brazil: rice & beans

This was so, so, so good. Keller loved it!

So the deal is: this dish normally has meat. But, I read about a lot of variations, and, using a bay leaf and some dried spices, you can get the meat flavor without the blood! Woo hoo.

It really is very good. We've made it many times!

Feijoada (Brasilian beans and rice)


Ingredients:

14 ounce can of black beans
1/2 cup rice, soaked

1 small onion, chopped
1 red pepper, diced
1 green pepper, diced
1 tomato, chopped
2 garlic cloves, minced
1 sweet potato, peels and diced small
3/4 teaspoon dried thyme
1-2 bay leaves
1/4 teaspoon dried parsley
1/2 teaspoon salt

Directions:

In a medium soup pot over heat, sauté the onion. Add the rest of the list (except rice and beans.) After veggies are sautéed and soft, add the rice, and 2 cups of water. Let simmer until rice is almost done, and then add well-rinsed black beans. Stir and simmer until all done!