Brazilian Feijoada Vegetarian Recipes

Steps:

• Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.

Steps:

• In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
• Drain and reserve 2 cups of the cooking liquid.
• In a large saucepan, heat the oil.
• Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
• Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
• Stir in the parsley and salt and cook for 5 to 10 minutes more.
• Spoon the rice into bowls and ladle the feijoada over the top.

Steps:

• Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
• While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
• Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
• Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.

Steps:

• In a large pot over medium heat, heat oil.
• Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
• Add sweet potatoes and cook for 5 minutes, stirring occasionally.
• Add leek and cook for 5 minutes more, stirring occasionally.
• Stir in peppers and onion and cook for 5 minutes.
• Add rum and lime juice.
• Cook until sweet potatoes are tender, about 5 minutes more.
• Stir in tomato.
• Spray a small saucepan with nonstick cooking spray.
• Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
• To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
• Garnish with cilantro.
• If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
• Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.