Sunday, December 21, 2008

Fejoida (Brazilian black beans)

This recipe originated from Nikki and David Goldbeck's American Wholefoods Cuisine. Great book, full of more recipes than I could possibly try. We really like this dish. It's a vegetarian version of a Brazilian dish which typically has pork products in it.

1 lb dry black beans (0.64) - the last of the 10lb bag I got on sale for $6.39. Now they're $9.39
5 cups water
1 large onion, diced: 0.25
1 T canola oil: 0.05
3 cloves garlic, minced: 0.20
2 T chopped hot pepper (I used more of the poblanos, jalapeno is fine too): 0.20
1 cup diced canned tomato, plus juice: 0.30
1 tsp salt: 0.02
Total: $1.66 for about 7 cups, or 14 servings 1/2 cup each. Each 1/2 cup serving is then $0.12.

Pick over and rinse black beans. Soak black beans 6-8 hours. Drain and rinse, cover with 5 more cups water. I cook mine in the pressure cooker. Bring to pressure, turn down heat to maintain rocking, cook 7 min. Remove from heat and let come to pressure naturally.

Caramelize the onion: Saute onion in oil, on low-medium, covered, for 10 min or so. Until translucent. Remove cover, increase heat to medium, and saute until golden or lightly browned. Add garlic and pepper, saute 2 more min. Add diced tomatoes and juice and salt. Saute until thickened.

Puree about 1 cup of black beans and put back in the pot. Instead, I just used the immersion blender. Add the tomato/onion mixture and simmer until thick. This is where using slightly less water to cook the beans (or draining them a bit) would help. Usually do that, didn't this time - they're going to be cooking for awhile. Dinner's not for a few more hours anyway.

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