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So, I thought I would post two of my favorite recipes. The first is fejawada, a super easy, super yummy Brazillian black bean stew. The next is my favorite fall dessert: pumpkin butterscotch cake. Yum!

Fejawada

4 cans black beans

1 small onion

2 cloves garlic

2 tbs olive oil

polska kielbasa (u-shaped) sausage (I usually get the turkey version, or the lite one), cut into bite size pieces

Vinagarette (this makes the whole meal to me and Brad)

1 diced tomato

1/2 diced onion

1/4 cup vinegar (I add more, but I love vinegar)

Fry onion & garlic in olive oil for a few minutes. Add all of meat. Drain 3 cans of beans. Add all beans (including one with juice). Simmer for at least 4 hours on the stove or in crock pot.

Combine vinagarette ingredients. Serve beans on top of brown rice and top with vinagarette. Yummy!

Pumpkin Butterscotch Cake

1 cup brown sugar
1 cup canned pumpkin
1 teaspoon vanilla
1/2 cup canola oil
1 egg
2 teaspoons baking powder
1 teaspoon baking soda
2 1/4 cup flour
1 teaspoon cinnamon
1/2 teaspoon salt
1 cup butterscotch chips
Icing

4.5 tablespoons butter
1.5 teaspoon vanilla
6 tablespoons milk
3/4 cup brown sugar

1.5 cup powdered sugar

-Preheat oven to 350 degrees

- Mix ingredients together and put in a greased and floured 9x13' pan

- Bake 30 minutes

- Icing: Bring to boil butter, vanilla, milk, and brown sugar. Remove from heat and add powdered sugar.

- Poke holes into warm cake and pour icing over