-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.