Vegetarian Feijoada Brazilian Rice and Black Beans
PREP: 25 minutes COOK: 5 to 6 hours (low) or 21⁄2 to 3 hours (high) STAND: 10 minutes MAKES 6 servings
4 cups chopped fresh kale leaves (6 ounces)
2 15-ounce cans black beans, rinsed and drained
1 14.5-ounce can diced tomatoes, undrained
1 8-ounce package smoked tempeh or tempeh bacon, crumbled*
1 cup chopped onion (1 large)
3⁄4 cup chopped red sweet pepper (1 medium)
1 medium fresh poblano chile pepper, seeded and chopped**
3 cloves garlic, minced
1 teaspoon ground cumin
1⁄2 teaspoon salt
1⁄2 teaspoon dried oregano, crushed
1⁄2 teaspoon crushed red pepper
1 14-ounce can vegetable broth
1 8.8-ounce pouch cooked long grain rice
1 In a 4- to 5-quart slow cooker combine kale, drained beans, undrained tomatoes, tempeh, onion, sweet pepper, poblano pepper, garlic, cumin, salt, oregano, and crushed red pepper. Pour broth over mixture in cooker.
2 Cover and cook on low-heat setting for 5 to 6 hours or on high-heat setting for 21⁄2 to 3 hours. Stir in cooked rice. Cover and let stand for 10 minutes.
PER SERVING: 328 cal., 6 g total fat (1 g sat. fat), 0 mg chol., 1,187 mg sodium, 56 g carb., 12 g fiber, 24 g pro.
If you prefer, use regular tempeh (fermented soybean cake) and add 1⁄2 teaspoon liquid smoke.
Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and warm water.