Vegetarian Feijoada With Hot Sauce

Vegetarian Feijoada With Hot Sauce
This recipe makes enough to share, so throw a feijoada fiesta for all your friends, Don't forget to pass the hot sauce!Vegetarian Feijoada With Hot Sauce
4 Cups dried black (turtle) beans soaked for at least four hours, rinsed, and drained 
12 Cups vegetarian broth 
4 Medium onions, chopped
1(28-oz) Can diced tomatoes and juice 
4 Large clove garlic, minced 
2 Teaspoons dried oregano
1 Teaspoon liquid smoke 
1/2 Teaspoon cayenne pepper 
4 Cups long-grain brown rice 
6 Cups water 
1 Teaspoon salt
8 Oranges, peeled and sliced 1/4 inch thick (optional) 
Onions, Sliced and marinated in vinegar (optional)
Louisiana hot sauce, salsa, vinegar or lemon juice (optional)
How to prepare
Place the soaked beans in a large pot with the broth, onions, tomatoes, garlic, oregano, liquid smoke, and cayenne. Bring to a boil, boil for several minutes, then reduce the heat, cover, and simmer for 2-3 hours, or until beans are tender. Add salt, to taste.
To pressure-cook, use a large, canning -sized pressure cooker or do it in two batches in a 6-quart pressure cooker. Cook the bean ingredients at 15lbs, pressure for 40 minutes.
About an hour before serving, heat a large, heavy saucepan with a tight lid. Add the dry rice and stir it over high heat with a wooden spoon for two minutes.
Slowly add the power and then the salt. Bring to a boil, cover, and reduce the heat to low. Simmer for 45 minutes. Remove from the heat and let stand about 15 minutes before serving. 
Use a large platter or tray to serve this dish. Drain the bean broth into a pitcher for serving on the side, mound the rice around the edge of the dish, and fill the center with the beans. Serve with greens, sliced, peeled oranges, sliced oranges, sliced onions which have been marinated in vinegar for several hours, Louisiana hot sauce, and salsa, vinegar, or lemon juice.
8-10 Servings
Last modified onSunday, 09 September 2018 17:47
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