- Prep-time: / Ready In:
- Makes 6 cups stew + 3 cups rice
- Serving size: ¼ of recipe
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Fragrant with warming spices, this plant-based twist on the traditional Brazilian black bean stew achieves a rich umami flavor by adding tomato paste to the broth. Tender, melt-in-your-mouth black beans give vegan feijoada it earthy creaminess, while caramelized onion and bell pepper provide a background sweetness. Garnish with orange slices, lime zest, and cilantro to really bring the flavors alive.
Tips
To store: Transfer leftovers to an airtight container. Store in the refrigerator up to 5 days.
Cooked brown rice: This recipe calls for cooked brown rice. Be sure to have this on hand, or get it going before you start the stew. Feel free to use another grain such as quinoa or farro.
For more inspiration, check out these tasty ideas:
Ingredients
- 1½ cups chopped red bell pepper
- ¾ cup chopped onion
- 2 tablespoons no-salt-added tomato paste
- 3 cloves garlic, minced
- 3 15-oz. cans no-salt-added black beans, rinsed and drained (4½ cups)
- 2 cups low-sodium vegetable broth
- 1½ tablespoons lime juice (zest lime for garnish, if desired)
- 1 bay leaf
- ¾ teaspoon dried oregano, crushed
- ¾ teaspoon ground cumin
- 1 teaspoon sea salt
- ¼ teaspoon ground allspice
- ¼ cup chopped fresh cilantro
- 3 cups hot cooked brown rice
- Orange slices
Instructions
- In a large saucepan cook bell pepper, onion, tomato paste, and garlic over medium 4 minutes, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking.
- Stir in the next eight ingredients (through allspice). Bring to boiling; reduce heat. Cover and simmer 15 minutes or until heated through and flavors meld.
- Remove and discard bay leaf. Stir in cilantro. Serve stew over rice. Garnish with orange slices and, if you like, lime zest and additional cilantro.
Per serving (¼ of recipe): 483 calories, 95 g carbohydrates, 22 g protein, 3.7 g total fat, 0.6 g saturated fat, 0 g cholesterol, 617 mg sodium, 22 g fiber, 9 g sugar
Note: Nutritional information is provided as an estimate only.
Comments (15)
(5 from 3 votes)I added chopped kale and a bag of frozen shitake mushrooms (from Trader Joe's), I only had half an onion and half a red bell pepper, so I also added half a bag of frozen bell pepper & onion mix from Trader Joe's. I served it over mashed potatoes because I didn't feel like eating rice. Otherwise I followed the recipe. It was delicious!!
Omitted the salt and loved the lime juice and zest. Really made a nice flavor.
What is the source of the sodium in this recipe?
Hi Indigo, Most of the sodium in this recipe comes from the added teaspoon of salt. Feel free to leave it out, if you prefer!
Really delicious! Add a little more spice, but quick and easy to make. Will save this one to try again.
Im sorry bit is not close to feijoada. You can can bean stew. We serve feijoada with white rice, oranges and collard green sliced very thin and saute with garlic and some salt. The color will change than it is ready.
Definitely making this in my Instant Pot!!
With items in this recipe listed as no salt or low salt then why add a teaspoon of salt to the recipe list. You can always add salt to taste after it's cooked. Duh?
I call this type of recipe a one-pot wonder. Without even trying on the stove, I am sure it will be enjoyed by our household. I would like to modify for the pressure cooker. After sautéing, then adding remaining items, I’m thinking 6 min on HI in my Instant Pot. Has the FOK kitchen prepared this recipe in a pressure cooker?
Sounds delicious. I am going to try this with my leftover black eyed peas (minus rice for grain free) Thanks for the recipe ideas!
THAT'S A TON OF SODIUM FOR ONE RECIPE IN A DAY, WAY TOO MUCH SODIUM
You can either omit the salt or just put in a little at a time. Sodium content is at your choice and discretion.
Seems like that number is high for the ingredients listed since most say salt free or low salt - you can certainly leave out the teaspoon of salt too right?
This is the bean recipe I’ve been looking for. Simple and delicious.
I imagine if you make your own vegetable broth, it cuts back on the sodium greatly.