Recipe - Brazilian Black Bean Feijoada

2 tablespoon EDEN Extra Virgin Olive Oil
2 md Onions; chopped
2 tablespoon Grated ginger
One fourth teaspoon Cayenne pepper (or more)
One half teaspoon Ground cumin
2 cn EDEN BlaCk Beans (15 ounce ea)
2 tablespoon EDEN Ume Plum Vinegar
1 teaspoon LIMA Sea Salt
3 Sweet red peppers* (opt.)
roasted and peeled

Heat oil, saute onions until translucent. Add cent. Add remaining
ingredients, saute for 2 minutes, and set aside. Prepare topping. and
sea salt. Simmer for 5 more minutes. Partially mash beans for a thick
bean sauce consistency.

* To roast peppers hold over a gas burner or put under the broiler,
rotating the peppers until they are charred black. Place in a paper bag
and seal. This will allow the peppers to sweat. Peel off the charred
skin and run under cold water. Seed and slice the peppers into thin
strips. Serve the Feijoada over rice or pasta. Garnish with red pepper
strips.

Annemarie Colbin, The Natural Gourmet

Variations: This can be used as a bean dip with chips, or mashed for
refried beans. Per serving: 137 Calories; 4g Fat (22% calories from
fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 1031mg Sodium

Prep Time: 5 minutes
Cooking Time: 35 minutes
Yield: 8 servings

Copyright 1994 Eden Foods, Inc.
Electronic Format courtesy of Karen Mintzias

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/eden.zip