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brazilian-feijoada recipe

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
 	wide slices
 1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch
 	thick slices
 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.
 kwvegan vegan