Recipe - Feijoada (Brazilian Black Bean Stew)

3 cn Black beans
One fourth cup Vegetable broth
1 lg Onion; minced
2 lg Green peppers
1 cup Canned minced tomato
6 Cloves garlic; minced
4 md Potatoes; chopped
4 Carrots; minced
2 teaspoon Dried lemon thyme; (or any
dried thyme)
3 teaspoon Ground cumin
2 teaspoon Salt or to taste
1 teaspoon Pepper or to taste

I sent the previous recipe with spinach and was typing one with black
beans. so let's try again. Adapted from Vegetarian Times Vegetarian
Entertaining.

In a large saucepan, saute vegetables over medium heat for about 10
minutes. Add beans and their liquid and 2 cups of water plus the thyme,
cumin, and salt and pepper. Cook uncovered over medium heat, stirring
ocassionally, for 5060 minutes. Serve over yellow rice.
Posted to fatfree digest by JBennicoff@aol.com on May 30, 1998