Feijoada
- 1/2 pound dried black-eyed peas or kidney beans, rinsed and picked over
- 2 large onions, peeled
- 6 garlic cloves, peeled
- 1 small dried chile or 1 teaspoon hot red pepper flakes, or to taste
- One 1-inch piece fresh ginger, peeled and roughly chopped
- 2 tablespoons corn, grapeseed, or other neutral oil
- Salt and black pepper to taste
- 1 tablespoon Fragrant Curry Powder (page 593) or any mild, good-quality curry powder
- 2 large tomatoes, cored, seeded, and roughly chopped (canned are fine; use about 1 1/2 cups)
- 1 cup coconut milk, homemade (page 584) or canned
- 4 Italian or other large sausages, optional
- 1 tablespoon tamarind paste, homemade (page 585) or store-bought, or fresh lime juice to taste
- If time allows, soak dried beans for several hours overnight or boil them in water to cover for a minute, then soak for a couple of hours.
- If you have not soaked the beans, rinse them and put them in a pot with water to cover; bring to a boil and simmer while you prepare the remaining ingredients.
- Otherwise, drain and add them in step 3.
- Combine the onions, garlic, chile, and ginger in a food processor and grind until pasty.
- Put the oil in a large deep saucepan or flameproof casserole with a lid over medium heat and add the onion mixture, along with some salt and pepper and the curry powder.
- Cook, stirring occasionally, until the onion begins to brown, 5 to 10 minutes.
- Add the tomatoes and coconut milk and bring to a boil.
- Whether youve soaked or parboiled the beans, drain them and add them to the simmering mixture, along with enough water to barely submerge the beans.
- Partially cover and adjust the heat so the mixture simmers steadily but not violently.
- Cook until the beans are tender, 30 to 90 minutes.
- If you are using the sausages, cut them into 1-inch chunks and brown them at any time while the beans are cooking.
- Stir into the bean mixture.
- Just before serving, add the tamarind.
- Taste and adjust the seasoning and serve.
blackeyed peas, onions, garlic, chile, ginger, corn, salt, curry, tomatoes, coconut milk, italian, tamarind paste
Taken from www.epicurious.com/recipes/food/views/feijoada-386232 (may not work)