Brazilian Black Bean Stew (Feijão Style)

Ingredients

US measurements with metric in parentheses.

• 2 tbsp (30 ml) olive oil
• 1 onion, diced
• 4 cloves garlic, minced
• 2 cans (15 oz / 425 g each) black beans, undrained
• 1 cup (240 ml) water
• 2 bay leaves
• 1 tsp (2.5 g) ground cumin
• 1 tsp (6 g) salt
• 1 tbsp (15 ml) red wine vinegar
• Cooked rice, sliced oranges and sautéed collard greens to serve

Instructions

1. Heat the oil in a pot and cook the onion 5 minutes. Add garlic for 1 minute.
2. Add the beans with their liquid, water, bay leaves, cumin and salt.
3. Simmer uncovered 20 minutes, mashing about a quarter of the beans to thicken the broth.
4. Remove the bay leaves, stir in the vinegar and adjust the salt.
5. Serve over rice with orange slices and greens.