Brazilian Feijoada Vegetarian
Experience the rich, comforting flavors of Brazil with this Vegetarian Feijoada, a plant-based twist on the country’s iconic black bean stew. Packed with protein-rich black beans, tender sweet potatoes, and a medley of vibrant vegetables like carrots, red bell peppers, and onions, this hearty dish is simmered to perfection with smoked paprika, cumin, and oregano for a deeply savory taste. A splash of tomato paste and a fragrant bay leaf add depth to the flavorful broth, while a garnish of fresh cilantro brings a burst of freshness. Serve this wholesome stew with fluffy white rice and optional orange slices for a zesty Brazilian-inspired touch. Perfect for a cozy weeknight dinner or a crowd-pleasing vegetarian meal, this Feijoada is as nutritious as it is delicious.
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Recipe Information
Ingredients
- 2 cups Black beans
- 2 tablespoons Olive oil
- 1 medium, chopped Onion
- 3 minced Garlic cloves
- 2 medium, diced Carrot
- 1 medium, diced Red bell pepper
- 1 medium, peeled and cubed Sweet potato
- 2 tablespoons Tomato paste
- 4 cups Vegetable broth
- 1 Bay leaf
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.25 cup Chopped fresh cilantro
- 3 cups Cooked white rice
- 4 optional, for serving Orange slices
Instructions
Rinse and soak the black beans in water overnight or for at least 8 hours. Drain and set aside.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion and cook for 2-3 minutes, stirring frequently, until softened.
Add the minced garlic, diced carrots, red bell pepper, and cubed sweet potato. Cook for an additional 5 minutes, stirring occasionally.
Stir in the tomato paste, smoked paprika, ground cumin, dried oregano, salt, and ground black pepper. Cook for 1 minute to release the spices' aroma.
Add the soaked and drained black beans, vegetable broth, and bay leaf to the pot. Bring the mixture to a boil.
Reduce the heat to low, cover the pot, and simmer for 40-50 minutes, or until the black beans are tender. Stir occasionally and add more broth or water if needed to maintain a thick, stew-like consistency.
Remove the bay leaf and adjust seasoning with more salt or pepper if needed.
Serve the Feijoada hot, garnished with fresh cilantro, accompanied by cooked white rice and orange slices on the side.
Nutrition Facts
Calories |
1938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.9 g | 61% | |
| Saturated Fat | 8.0 g | 40% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 7290 mg | 317% | |
| Total Carbohydrate | 324.8 g | 118% | |
| Dietary Fiber | 49.9 g | 178% | |
| Total Sugars | 51.0 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 633 mg | 49% | |
| Iron | 22.7 mg | 126% | |
| Potassium | 3698 mg | 79% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
