215 North Cayuga Street
Ithaca, NY 14850-4323
2 cups chopped onions
2 garlic cloves, pressed or minced
1 cup minced celery
2 red, yellow, and/or green bell peppers, chopped
1/2 cup water
2 cups canned tomatoes or tomato fillets (18-ounce can, undrained)
1/4 cup chopped fresh cilantro
1/2 teaspoon dried thyme
1/2 teaspoon ground fennel
1 teaspoon ground coriander
5 cups cooked black beans (4 15-ounce cans, drained)
salt to taste
1 1/2 pounds collard greens or kale
1 cup water
2 tablespoon soy sauce
toasted cassava meal (optional)
Place the onions, garlic, celery bell peppers, and water in a large saucepan. Drain the juice from the tomatoes into the pan, squeeze the juice from each tomato into the pan and then chop the tomatoes and set them aside. Place the pan on high heat and boil the vegetables, stirring often, for about 15 minutes, until the onions are translucent. Lower the heat and sitr in the cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes, cover and simmer on low heat for about 15 to 20 minutes. Add salt to taste.
While the black beans simmer, remove and discard the collard or kale stems and rinse the leaves well. Stack the leaves and slice them crosswise into 1/4-inch strips. In a saucepan, bring the greens and water to a boil. cover and simmer, stirring frequently as the greens wilt, for about 15 minutes, until the greens are tender.
Meanwhile, peel and section the oranges and set aside. When the black beans and the rice are ready, drain the greens and toss with the soy sauce. Serve the feijoada on a large platter as described above or on individual plates. Pass the toasted cassava meal at the table, if desired.