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This tasty dish can be prepared ahead of time



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Feijoada with Black-Eyed Peas

Adapted from How to Cook Everything in the World, by Mark Bittman

Because you can serve it to vegetarian guests before tossing the sausages in, this stew is a crowd-pleaser. And though it takes a while on the stove, prep is easy if you use a food processor for the onion mixture. My kids preferred it with less of the fruity tartness that lime juice or tamarind paste gives, so start with less. Serve with rice.

1 lb. frozen black-eyed peas
2 large onions, peeled and quartered
6 garlic cloves, peeled
1 small dried chile, seeds removed, or 1 teaspoon chile flakes,         depending on your family’s spice preference
One 1” piece fresh ginger, peeled and roughly chopped
2 tablespoons neutral oil
salt and pepper to taste
1 tablespoon mild curry powder
1 cup coconut milk (I used a whole can, but I’m a coco-nut)
1½ cups canned chopped tomatoes (one small can)
4 large sausages (Italian or something spicier)
1 teaspoon to a tablespoon or less of tamarind paste or lime juice,
    to taste

Put onion, garlic, optional chile, and ginger in a food processor and grind to a paste. Heat the oil over medium heat in a heavy pot or Dutch oven, and add onion mixture, salt and pepper, and curry powder. Cook, stirring occasionally, till the onion begins to brown, 5-10 minutes.

Add coconut milk and bring to a boil. Drain the peas and add them to the pot with enough water to barely cover them. Put a lid on the pot and cook at the gentlest simmer, till the peas are tender, about 30 minutes. Add tomatoes and continue cooking, checking frequently, for anywhere from 15-60 minutes longer, till it’s thick and mellow-tasting.

You can cool the stew and freeze it at this point, or keep it in the fridge for 2-3 days. If you want to add sausages, cut them into 1” chunks and brown them while you reheat the stew. Before serving, stir them in with the tamarind paste or lime juice. Taste for salt and pepper and serve.

 

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