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Randall Beans Great Northern Bean Feijoada

Ingredients

Scale

For the Beans:

  • 2 cups Randall Great Northern Beans, drained and rinsed
  • 5 cups water
  • 1 Tbsp. oil
  • 3/4 cup chopped onion
  • 1/2 Tbsp. minced garlic
  • 2 Tbsp. chopped hot pepper
  • 2 medium tomatoes, diced, or 1 cup canned drained tomato
  • 1 tsp. salt

For the Rice:

  • 3 1/2 cups combined water and liquid from canned tomatoes, or equal parts water and
  • Tomato juice or water seasoned with 1 to 2 tablespoons tomato paste
  • 2 cups uncooked brown rice
  • 1/2 tsp. salt

For the Onions:

  • 1 1/2 cups thinly sliced onion
  • 3 Tbsp. lime juice
  • 3/4 tsp. hot pepper sauce

For the Greens:

  • 2 Tbsp. oil
  • 1/2 cup chopped onion
  • 12 cups shredded greens, including kale, collards, chicory, romaine, or any combination
  • (about 1 1/2 pounds)

For the Garnish:

  • 3 oranges

Instructions

  1. Heat the oil in a skillet and sauté the onion and garlic until softened, 3 to 5 minutes. Add the hot pepper and cook 1 minute longer, then add the tomatoes and salt and simmer for about 5 minutes to make a sauce.
  2. Add 1 cup of Randall Beans and mash well into the tomato mixture, cooking gently until thick. Place this mixture, Randall Beans, and water in a pot and simmer, uncovered, for about 30 minutes to thicken.
  3. While beans are cooking, bring the liquid for cooking the rice to a boil, sprinkle in the grain, cover, and simmer over low heat until tender, about 50 minutes. Add salt halfway through the cooking.
  4. Prepare the onions at least 30 minutes before dinner so they have a chance to marinate. This is best done while the rice and beans are cooking, but they can be prepared well in advance if preferred. Place onions in a bowl and cover with boiling water. Let stand for 5 minutes, drain, rinse with cold water, and pat dry. Return to bowl and add lime juice and hot pepper sauce.
  5. The greens can be cut up at any time, but cooking should be reserved until shortly before dinner. Heat oil in a large skillet and sauté onion until lightly colored. Add greens, and cook, stirring, until wilted. Cover pot and continue to cook until greens are tender but still crunchy, about 5 minutes for romaine, up to 15 for collards.
  6. Shortly before serving, peel the oranges and cut in slices or chunks. When you are ready to serve, transfer beans to a serving bowl and top with oranges; spoon on top of rice on individual serving plates. Serve greens on the side and pass the bowl of spicy onions for individual seasoning.

Find it online: https://randallbeans.com/2017/08/07/randall-beans-great-northern-bean-feijoada/

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