Vegan Feijoada
Vegan Feijoada is a Brazilian black bean stew cooked with vegetables and spices, served with rice.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Black Beans (dried) | 500 | Grams |
| Onion (large, chopped) | 1 | Count |
| Garlic (minced) | 4 | Cloves |
| Carrot (medium, diced) | 2 | Count |
| Bell Pepper (red, chopped) | 1 | Count |
| Tomato (large, chopped) | 2 | Count |
| Smoked Paprika | 2 | Tsp |
| Cumin (ground) | 1 | Tsp |
| Bay Leaf | 2 | Count |
| Olive Oil | 2 | Tbsp |
| Vegetable Broth | 1 | Liter |
| Salt (or to taste) | 1 | Tsp |
| Black Pepper (ground) | 0.5 | Tsp |
| Cilantro (chopped, for garnish) | 1 | Bunch |
| Orange (sliced, for serving) | 1 | Count |
Instructions
- Rinse and drain the soaked black beans.
- In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent.
- Add diced carrots and chopped bell pepper to the pot. Cook for 5 minutes, stirring occasionally.
- Stir in chopped tomatoes, smoked paprika, ground cumin, and bay leaves. Cook for another 3 minutes.
- Add the drained black beans and vegetable broth to the pot. Bring to a boil, then reduce heat to low and simmer for 1.5 to 2 hours, or until beans are tender.
- Season with salt and ground black pepper to taste. Remove bay leaves before serving.
- Garnish with chopped cilantro and serve with orange slices on the side.
Prep
- Soak black beans in water for at least 8 hours or overnight.
Kitchen equipment
Large PotWooden Spoon