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    You are in: Home / Recipes / Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew Recipe
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    Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

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    • on May 18, 2012

      Mixed reviews...i couldn't bring myself to boil the vegetables so I sauteed them in a bit of olive oil. I used fresh thyme because I was out of dried. :o I couldn't detect the ground fennel. This makes a LOT of food. It's not that time consuming if your beans are cooked. I will admit i didn't make the hot sauce...couldn't get my paws on the peppers but that looks like a good recipe! Everybody liked this but no raves. I think it needs more of a 'kick' somewhere besides in the sauce on top. Thank you for posting. Made for 'Greens for Spring' in the Diabetic Forum 5/12.

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    Nutritional Facts for Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

    Serving Size: 1 (713 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 597.5
    Calories from Fat 40
    Total Fat 4.4 g
    Saturated Fat 0.8 g
    Cholesterol 0.0 mg
    Sodium 1085.2 mg
    Total Carbohydrate 120.8 g
    Dietary Fiber 25.0 g
    Sugars 20.6 g
    Protein 24.9 g


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