Vegetarian Feijoada and Collards Kale Brazilian Black Bean Stew
Experience the vibrant flavors of Brazil with this hearty and wholesome Vegetarian Feijoada and Collards Kale Brazilian Black Bean Stew. This plant-based twist on a traditional dish combines protein-rich black beans, smoky paprika, tender sweet potatoes, and a medley of colorful vegetables simmered to perfection in a richly spiced broth. The accompanying sautéed collard greens and kale add an earthy depth and a delightful crunch, while optional fluffy white rice makes it a satisfying and complete meal. Packed with nutrients, bold flavors, and easy-to-follow steps, this black bean stew is a comforting, family-friendly recipe perfect for weeknight dinners or meal prep. Garnish with fresh parsley for a bright finish and enjoy a taste of Brazil right in your kitchen!
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Recipe Information
Ingredients
- 2 cups dry Black beans
- 3 tablespoons Olive oil
- 1 medium, diced Yellow onion
- 4 cloves, minced Garlic
- 2 medium, sliced into rounds Carrots
- 1 medium, diced Red bell pepper
- 1 medium, peeled and diced Sweet potato
- 1 teaspoon Cumin powder
- 1 teaspoon Smoked paprika
- 2 Bay leaf
- 6 cups Vegetable broth
- 2 tablespoons Tomato paste
- 2 tablespoons Soy sauce
- 1 bunch, stems removed and sliced into thin ribbons Collard greens
- 1 bunch, stems removed and chopped Kale
- 1 teaspoon, or to taste Salt
- 0.5 teaspoon, or to taste Black pepper
- 2 tablespoons, chopped (for garnish) Fresh parsley
- 4 cups (optional, for serving) Cooked white rice
Instructions
Rinse and soak the black beans in water overnight or for at least 8 hours. Drain and set aside.
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.
Add the minced garlic, cumin powder, and smoked paprika. Stir and cook for 1 minute until fragrant.
Add the sliced carrots, diced red bell pepper, diced sweet potato, drained black beans, bay leaves, and vegetable broth. Stir in the tomato paste and soy sauce.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook for about 60 minutes, stirring occasionally, until the beans are fully cooked and tender.
While the feijoada simmers, prepare the collards and kale. In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the collard greens and kale, and sauté until wilted and tender, about 5-7 minutes. Season with a pinch of salt and black pepper.
Once the feijoada is cooked, taste and adjust the seasoning with salt and pepper as needed. Remove the bay leaves before serving.
Serve the vegetarian feijoada hot with sautéed collards and kale on the side, and optionally over cooked white rice. Garnish with freshly chopped parsley and enjoy!
Nutrition Facts
Calories |
422 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.4 g | 13% | |
| Saturated Fat | 1.7 g | 9% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1589 mg | 69% | |
| Total Carbohydrate | 69.5 g | 25% | |
| Dietary Fiber | 12.2 g | 43% | |
| Total Sugars | 8.7 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 277 mg | 21% | |
| Iron | 4.6 mg | 26% | |
| Potassium | 944 mg | 20% | |
*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.
