Ingredients
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2 cups dried black beans, soaked overnight (or use canned black beans for a quicker version)
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1 onion, finely chopped
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3 cloves garlic, minced
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2 tomatoes, diced
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1 red bell pepper, diced
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1 green bell pepper, diced
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1 carrot, diced
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1 bay leaf
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1 teaspoon cumin
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1 teaspoon paprika
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1/2 teaspoon smoked paprika (optional for extra flavor)
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1 Salt and black pepper, to taste
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4 cups vegetable broth
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2 tablespoons olive oil (optional, omit for oil-free)
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1 Fresh cilantro or parsley, for garnish
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1 Cooked rice, for serving
Directions
Enjoy the flavors of Brazil with this hearty and wholesome Vegan Brazilian Black Bean Stew. Perfect for a satisfying lunch.
Steps
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1
Done
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If using dried black beans, drain and rinse them after soaking. If using canned black beans, rinse and drain them as well. |
|
2
Done
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In a large pot, heat the olive oil (or water for an oil-free version) over medium heat. Add the chopped onions and sauté until they become translucent, about 3-4 minutes. |
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3
Done
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Stir in the minced garlic, cumin, paprika, and smoked paprika (if using). Cook for an additional 1-2 minutes until fragrant. |
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4
Done
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Add the diced tomatoes, red and green bell peppers, and carrots to the pot. Cook for about 5 minutes, allowing the vegetables to soften. |
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5
Done
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Add the soaked (or canned) black beans, bay leaf, salt, black pepper, and vegetable broth to the pot. Stir well. |
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6
Done
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Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes (or longer if using dried beans) until the beans are tender and the stew has thickened. |
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7
Done
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Remove the bay leaf and adjust the seasoning if needed by adding more salt or pepper. |
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8
Done
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Serve the Vegan Brazilian Black Bean Stew over cooked rice, garnished with fresh cilantro or parsley. |
