Brazilian black bean feijoada

2 tb EDEN Extra Virgin olive oil
      2 md Onions; chopped
      2 tb Grated ginger
    1/4 ts Cayenne pepper (or more)
    1/2 ts Ground cumin
      2 cn EDEN BlaCk Beans (15 oz ea)
      2 tb EDEN Ume Plum Vinegar
      1 ts LIMA Sea Salt
      3    Sweet red peppers* (opt.)
           -- roasted and peeled
 
  Heat oil, saute onions until translucent. Add cent. Add remaining
  ingredients, saute for 2 minutes, and set aside. Prepare topping. and
  sea salt. Simmer for 5 more minutes. Partially mash beans for a thick
  bean sauce consistency.
  
  * To roast peppers hold over a gas burner or put under the broiler,
  rotating the peppers until they are charred black. Place in a paper bag
  and seal. This will allow the peppers to sweat. Peel off the charred
  skin and run under cold water. Seed and slice the peppers into thin
  strips. Serve the Feijoada over rice or pasta. Garnish with red pepper
  strips.
  
  Annemarie Colbin, The Natural Gourmet
  
  Variations: This can be used as a bean dip with chips, or mashed for
  refried beans. Per serving: 137 Calories; 4g Fat (22% calories from
  fat); 7g Protein; 21g Carbohydrate; 0mg Cholesterol; 1031mg Sodium
  
  Prep Time: 5 minutes
  Cooking Time: 35 minutes
  Yield: 8 servings
  
  Copyright 1994 Eden Foods, Inc.