Feijoada Stew

Feijoada Stew

(serves 2)

Ingredients:

• 1 – 2 teaspoons fennel seeds
• 14 oz. diced tomatoes
• 1 small onion, diced
• 3-4 garlic cloves, minced
• 1 teaspoon Italian seasoning
• 1 bay leaf
• 15 oz can black beans (undrained)
• 1 – 3 (8 – 24 oz) vegetable broth
• ½ teaspoon ground coriander
• 1 – 2 tablespoons ketchup (or 1 tablespoon tomato paste)
• Fresh cilantro
• Crackers

Directions:

1. Grind fennel seeds with a mortar and pestle, measuring ½ teaspoon ground spice.
2. Drain tomato juices into a large pot adding water if needed for a thin layer.
3. Add onion and garlic and sauté until onion is translucent.
4. Lower heat and add ground fennel, Italian seasoning and bay leaf.
5. Add black beans (with liquid for a thicker stew – optional), tomatoes, and 1 cup broth if you didn’t use bean liquid
6. Cover and simmer for 10 minutes.
7. Thin with broth as desired
8. Stir in coriander and rest 5 minutes.
9. Taste, adding ketchup if it’s too acidic or you want a stronger tomato flavor, and adjust spices as desired.
10. Remove bay leaf.
11. Top with cilantro and serve with crackers.

Add-on:       Add minced celery or diced bell peppers (cook with onions and garlic) or serve over rice or greens. 

You can also add sliced mushrooms and greens, such as Kale.