Brazilian Black Beans- "Feijao"
★★★★★ 1 vote5
- 1 lb
- black beans
- roma tomatoes
- 3 oz
- vegetable bouillon cubes
- 3 clove
- bay leaves, dried
- 1/4 c
- olive oil, extra virgin
- 1 can(s)
- worthington fri-chik (or other vegemeat)
- 1 Tbsp
- salt (to taste)
How to Make Brazilian Black Beans- "Feijao"
- 1In a crock-pot, place the sorted beans (watch out for small pebbles. I have found the Goya brand be to the best for debris-free beans). Cover with enough water (about an inch below the lid rim) and set on "hi" for overnight. Check in about four hours to make sure there is still enough water. Once the beans are soft enough (the next day or when you get home from work the following evening) prep a large pot for the actual dish.
- 2Chop the garlic, the Fri-Chik, the tomatoes, and get the bay leaves out to be added to the pot. In the pot, heat the olive oil and then add the garlic, bouillon cubes, salt and vegemeat. Don't let the garlic burn. Stir and add the bay leaves. Pour/dump in the beans, don't add water. Mix well.
- 3In a small pan, saute the chopped tomatoes with some minced garlic. When soft, take that mixture, about a cup of the beans (along with some of the water) and place in a blender. Whiz to a thick water-like consistency, pour directly into the main pot. Mix well, lower the heat. Allow to simmer and add water when necessary to maintain a thick, soupy consistency. Taste-test for saltiness.
- 4Serve over rice along with salad and an entree. :)