Try one of our Mexican recipes from the
Tex-Mex Cafe. Some of the recipes are burritos, tacos, quesadillas, fajitas,
enchilada and chili recipes.
5 1/2 C. dried black beans, soaked and drained
1 T. canola oil
1 large yellow onion, diced
2 medium red or green bell peppers, diced
1 large tomato, diced
4 cloves garlic, minced
1 can (6 oz.) chipotle peppers, chopped
2 cups peeled and diced sweet potatoes, butternut squash or white potatoes
2 t. dried thyme leaves
2 T. dried parsley
1 t. salt
4 C. cooked white or brown rice
In a medium saucepan, place the beans in plenty of water and cook for about 1
hour, over medium heat, until tender. Drain, reserving 2 C. cooking liquid.
In a large saucepan, heat the oil. Add the onion, bell peppers, tomato, garlic
and chipotle peppers and saute for 8-10 minutes. Add the beans, reserved cooking
liquid, sweet potatoes and thyme and cook for 25-30 minutes over medium heat,
stirring occasionally. Stir in the parsley and salt and cook for 5-10 minutes
more. Spoon the rice into bowls and ladle the feijoada over the top.
Makes 8-10 servings.