Date: Mon, 11 Sep 95 13:48:00 EDT
From: m-js0217@DOC.CS.NYU.EDU (Julia Stone)
From the October _Vegetarian Times_
Brazilian Vegetable Feijoada
Brazil's meat-laden national dish geta a vegetarian makeover.
2 whole dried red peppers or 1/4 tsp. crushed red pepper flakes
1 tsp. ground cumin
2 tsp. dried leaf thyme or 1 tsp. ground thyme
2 medium sweet potatoes, peeled, sliced lengthwise into
quarters and then into 1/4-inch thick slices
1 large or 2 medium leeks (white parts only), rinsed and sliced
lengthwise info 1/2-inch thick slices
1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide
1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch
1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch
1 Tbs. dark rum
2 Tbs. fresh-squeezed lime juice
1 large tomato, sliced into 1/4-inch thick slices
2 16-oz cans black beans
Thin lime or orange slices, and cilantro sprigs for garnish
Cooked rice (optional)
*30 minutes or less*
Heat a little veggie broth or water and add dried red peppers or
crushed red pepper flakes, cumin and thyme; lower heat and cook 1
minute. Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes
more. Stir in bell peppers and onion, cook 5 minutes. Add rum
and lime juice, combine well and cook 5 minutes more. Add tomato slices.
Coat saucepan with nonstick cooking spray; set over low heat. Add beans
and cook, stirring, until hot, about 3 minutes; drain.
Place beans in a casserole or serving bowl; add vegetables. Garnish with
lime or orange slices, cilantro sprigs; serve at once. Serve over rice
if desired. Makes 6 servings.