How To Make The Perfect Spanish RICE AND BEANS
Rich and flavorful Spanish rice and beans, the perfect weeknight dinner for vegetarians & vegans alike. Also, a tasty side dish for meat-eaters or pescetarians! Easy to make in one pot, with all the aspects of a supreme comfort food. This recipe is naturally gluten-free, dairy-free, and a great source of complete proteins. ????
Printable recipe with instructions, substitutes, nutrition facts, and lots of helpful tips:
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Ingredients:
1 tbsp oil use veggie broth if you avoid oil
1 medium onion diced
1 medium red bell pepper chopped
3-4 garlic cloves minced
1 tsp ground cumin
1 tsp sweet paprika
1 tsp dried oregano
1/2 tsp smoked paprika
Pinch of red pepper flakes
Salt & black pepper to taste
1 1/2 cups (300 g) white rice uncooked
1 1/4 cups (300 ml) vegetable broth or more, depending on rice variety
1 1/4 cups (300 g) salsa
One 15 oz can (270 g) kidney beans drained and rinsed
1/2 cup (65 g) green olives halved (optional)
Fresh herbs to garnish, e.g. cilantro or parsley
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FEIJOADA - How to Make Feijoada - The National Dish of Brazil
For Brazilians there is no better comfort food than FEIJOADA. Follow this recipe to make a delicious black bean stew/ Feijoada. Also included in the video the recipe for a few side dishes FAROFA (Toasted cassava Flour) and Sauteed Kale. #brazilianfood
FEIJOADA Ingredients:
1 lb of Black Beans
1 yellow onion
4 cloves of garlic
12 oz of Smoked Kielbasa Sausage (or smoked Linguica)
6 strips of bacon
1 slab of pork ribs
Cumin powder
Smoked Paprika
Salt
Black pepper
3 Bay leaves
4 cups of chicken stock (optional)
water
FAROFA Ingredients:
4 strips of bacon
1/2 yellow onion
1/4 red bell pepper
2-3 garlic cloves
6-8 olives
3 eggs
1 to 1 1/2 cups of Brazilian cassava flour
Chopped parsley
Salt and black pepper to taste
Sauteed kale Ingedients:
2-3 garlic cloves
2 tablespoons of butter
olive oil
1 bunch of sliced kale (thick stalks removed)
salt and black pepper to taste.
Brazilian Black Bean and Beef Casserole
Brazilian Black Bean & Beef Casserole
(For a 12” Camp Oven)
Ingredients:
1 tbsp. olive oil or canola oil
1 stalk celery, chopped fine
2 carrots, chopped fine
3 cloves garlic, minced
1 bell pepper, chopped fine
½ tsp. orange zest
1 can stewed tomatoes (15 oz.)
1 lb. lean beef stew meat, cut into ½” cubes
salt & pepper season to taste
4 cups cooked or canned brazilian black beans, drained
Directions:
1. Over medium heat, add the oil to the Camp Oven and sauté the garlic, celery, carrots, onions and bell pepper. Cover and simmer for 5 minutes, stirring occasionally, to make sure vegetables are not sticking.
2. Add orange zest, tomatoes and meat. Cover and simmer for 30 minutes, stirring occasionally.
3. Add the black beans and simmer, uncovered for 15-30 minutes, until it is nice and thick. Season to taste with salt and/or pepper, to taste. Enjoy!!!
Serves 6
Can also be served over rice or barley