.png)
Ingredients
-
2 cups dried black beans, soaked overnight
-
2 tablespoons olive oil
-
1 large onion, finely chopped
-
4 cloves garlic, minced
-
2 bay leaves
-
1 teaspoon ground cumin
-
1 teaspoon smoked paprika
-
1 teaspoon dried oregano
-
1/2 teaspoon ground coriander
-
1/2 teaspoon black pepper
-
1/4 teaspoon cayenne pepper (adjust to taste)
-
1 carrot, diced
-
1 bell pepper (any color), diced
-
2 tomatoes, diced
-
1 cup butternut squash, diced
-
4 -5 cups vegetable broth
-
1 Salt to taste
-
1 Chopped fresh cilantro, for garnish
-
1 Slices of orange or lime, for garnish
Directions
Feijoada is traditionally served with meat, but this vegan version uses black beans and a variety of vegetables to create a delicious plant-based alternative. Adjust the cayenne pepper to your preferred level of spiciness.
Steps
|
1
Done
|
Drain and rinse the soaked black beans. In a large pot, add the black beans and enough water to cover them by about 2 inches. Bring to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the beans are tender but not mushy. Drain and set aside. |
|
2
Done
|
In the same pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they become translucent. |
|
3
Done
|
Stir in the minced garlic, bay leaves, ground cumin, smoked paprika, dried oregano, ground coriander, black pepper, and cayenne pepper. Cook for a few minutes until the spices become fragrant. |
|
4
Done
|
Add the diced carrots, bell pepper, tomatoes, and butternut squash to the pot. Sauté for another 5-7 minutes, allowing the vegetables to soften. |
|
5
Done
|
Return the cooked black beans to the pot, and add enough vegetable broth to cover all the ingredients. Season with salt to taste. |
|
6
Done
|
Bring the stew to a boil, then reduce the heat to low, cover, and let it simmer for about 30-40 minutes, or until the vegetables are tender, and the stew has thickened to your liking. If it becomes too thick, you can add more vegetable broth as needed. |
|
7
Done
|
Remove the bay leaves and discard them. |
|
8
Done
|
Serve the Vegan Brazilian Black Bean Stew hot, garnished with chopped fresh cilantro and slices of orange or lime. It pairs perfectly with rice and farofa (toasted cassava flour). |
