Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

Ingredients

Brazilian Hot Sauce

• 2-3 fresh chilies, seeded and chopped
• 1 red onion, chopped (about 2 cups)
• 1 garlic clove
• 1/2 cup fresh lemon juice
• 1/2 teaspoon salt

Brazilian Rice

• 2 cups chopped onions
• 1 teaspoon oil
• 2 cups chopped fresh tomatoes
• 1 teaspoon salt
• 2 cups brown rice
• 3 cups water

Feijoada

• 2 cups chopped onions
• 2 garlic cloves, minced
• 1 cup diced celery
• 2 bell peppers, chopped (choose combo red, yellow and or or green)
• 1/2 cup water (I found I needed more than this-use your judgment)
• 2 cups canned tomatoes (18oz can, undrained)
• 1/4 cup chopped cilantro (I left this out)
• 1/4 teaspoon thyme
• 1/2 teaspoon ground fennel (I left this out!)
• 1 teaspoon ground coriander
• 5 cups cooked black beans (4 cans or 1 3/4 cup dried-prepared)
• salt

Collard Greens

• 1 1/2 lbs collard greens or kale
• 1 cup water
• 4 oranges
• 2 tablespoons soy sauce

Directions

1. 1

   First Make the Brazilian hot pepper sauce several hours in advance:.

2. 2

   Combine all ingredients in blender or food processor and puree just until a coarse sauce.

3. 3

   Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.

4. 4

   Start Brazilian Rice:.

5. 5

   In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.

6. 6

   Feijoada:.

7. 7

   Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.

8. 8

   Collard greens/kale:.

9. 9

   While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.

10. 10

    Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.