Recipe: Brazilian Feijoada (Black-Bean Stew)

The traditional version of this classic Brazilian dish is heavy on the ‘carne’, but we decided to make black beans and veggies the stars of the show for this vegan version.

Brazilian Feijoada (Black-Bean Stew)

500 g dried black beans, soaked overnight

2 Tbsp rapeseed oil

1 large onion, diced

4 cloves garlic, minced

2 red or yellow bell peppers

1 400g tin chopped tomatoes

1 large sweet potato, peeled and diced

500 ml vegetable stock

2 tsp chopped fresh parsley

1 handful fresh thyme, chopped

400 g cooked brown rice

Chilli powder, to taste (optional)

Salt, to taste

• In a large saucepan, bring the beans to a boil (using plenty of water) and allow to simmer for 60 to 75 minutes. Drain and set aside.
• In another large saucepan, heat the oil. Fry the onion and garlic for 1 to 2 minutes before adding the bell peppers, tomatoes and sweet potato. Sauté for another 5 to 10 minutes.
• Add the cooked beans and the vegetable stock, then cook for 30 minutes over medium heat, stirring occasionally. Add more water, if needed.
• Add the parsley and the thyme, season with the salt and chilli powder and cook for another 10 minutes.
• Serve over the cooked rice.

Makes 4 servings

*****

This hearty dish definitely gets the vegan seal of approval.

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