Brazilian Rice and Beans

Brazilian Rice and Beans
Serves 8-10

You want about five or six cups of cooked beans.  If you cooked ahead, you have plenty of frozen, cooked legumes in your freezer.  Otherwise, you soak 2 cups of pinto or kidney beans overnight.

Shortly before meal time, continue with the rest of the recipe:

Dice four cups of vegetables into large pieces, choosing any combination of 2-4 of the following :
potato
chayote
cabbage
pumpkin
okra
carrot
turnips
parsnips

cook them just until tender (you could add them to the beans when they are done and simmer the pot of beans a vegetables a bit longer).

Meanwhile, saute together:
1/2 pound of ground meat
1/4 pound of smoked meat (bacon, sausage...)
2 minced cloves garlic
1 chopped onion
1/2 chopped green pepper if you have it
1 t. Worcestershire sauce
2 T. tomato paste
1 t. coriander
1 bay leaf
salt and pepper to taste

simmer 30 minutes  Combine cooked beans, vegetables, and meat mixture and heat together a few minutes.  Serve over rice.

|From the More with Less Cookbook