Vegan Feijoada (Black Bean Stew)
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Feijoada is a Brazilian stew traditionally made of black beans with pork and beef and is considered their national dish. Fabio grew up with this dish, but wanted a meatless version that would satisfy. This recipe comes from an older book titled “Diet for a Small Planet” which we tweaked a bit more to satisfy us. Here it is filled with many more vegetables than what you find in the meat version. It gets its smoky flavor from smoked paprika and depth from cumin. Feijoada is traditionally served with rice and wilted greens. We used chard but collard greens or kale also work well.
Serving size: 6
Time: 50 Minutes
INGREDIENTS
2 tablespoons extra virgin olive oil
1 large onion, chopped
1 red bell pepper, seeded and chopped
1 medium tomato, chopped
4 cloves garlic, minced
4 scallions, white and light green parts, chopped
4 1/2 cups cooked black beans or 3 (15-ounce) cans, rinsed & drained
2 cups Magic Mineral Broth or Vegetable (organic, no salt added)
1 small sweet potato (8 ounces), peeled and diced
2 stalks celery, chopped
1 bay leaf
1 1/2 teaspoons sea salt
1 teaspoon freshly cracked black pepper
1 teaspoon white wine vinegar
1 teaspoon smoked paprika
1 teaspoon ground cumin
Cilantro, chopped, for serving
DIRECTIONS
1. In a large pot or Dutch oven over medium heat, heat the olive oil until shimmering. Add the onion, red pepper, tomato, garlic and scallions. Cook, stirring often until the onion is translucent, about 10 minutes.
2. Add 2 1/2 cups of the beans, sweet potato, celery, bay leaf, salt pepper, vinegar, paprika and cumin, and stir to combine. Cook for 1 minute or until spices are aromatic.
3. Add the stock, stir and bring to a boil. Reduce the heat to low, cover and simmer for about 20 minutes.
4. Meanwhile, in a small bowl, add the remaining 1 cup of beans and mash with a fork. When beans have simmered 20 minutes, add the mashed beans and continue cooking, uncovered until the mixture thickens a bit, about 5 minutes. Remove from heat, discard the bay leaf. Divide among bowls, top with chopped cilantro and serve
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