Vegetarian Feijoada with Hot Pepper & Lemon Sauce

HOT PEPPER AND LEMON SAUCE
2 fresh chiles, seeded and minced
1 red onion, chopped
1 garlic clove, pressed
1/2 cup fresh lemon or lime juice
1/2 tsp salt

In a blender or food processor, combine all ingredients and puree until it resembles a coarse sauce. Better if made in advance and refrigerated.

MAIN DISH

ONE
2 cups onions, chopped
2 garlic cloves, pressed
1 cup celery, minced
2 red or yellow bell peppers, chopped
1/2 cup water

TWO
2 cups canned tomatoes, undrained

THREE
1/2 chopped fresh cilantro
1/4 tsp dried thyme
1/2 tsp ground fennel
1 tsp ground coriander
4 15oz cans black beans, drained and rinsed
salt, to taste

FOUR
1 1/2 lbs kale
1 cup water

4 oranges
2 tbsp soy sauce

Place the ingredients in ONE in  large pan. Pour the juice from the tomatoes into the pan, squeeze the juice out of each tomato into the pan, and then chop the tomatoes and put them aside. Boil the veggies on high until the onions are translucent, about 15 minutes. Lower the heat and the ingredients in THREE and the tomatoes. Lower the heat and simmer on low heat for 15 minutes.

While the beans cook, wash the kale and remove the stems. Slice into strips, pour into a pan and cover with water. Bring to a boil, lower the heat and simmer, covered, stirring often. Cook for about 15 minutes or until tender. Drain  and toss with the soy sauce.

Peel and cut the oranges into thin slices.