1/2 Photos of Brazilian Feijoada (Vegetarian)
2 hrs 15 mins
Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.
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- 5 1/2 cups dried black beans, rinsed and drained
- 1 tablespoon canola oil
- 1 large yellow onion, diced
- 2 medium red bell peppers or 2 medium green bell peppers, diced
- 1 large tomato, diced
- 4 garlic cloves, minced
- 1 canned chipotle pepper, chopped
- 2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
- 2 teaspoons dried thyme leaves (or fresh)
- 2 teaspoons dried parsley
- 1 teaspoon salt
- 4 cups cooked rice (white or brown)
- 1In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
- 2Drain and reserve 2 cups of the cooking liquid.
- 3In a large saucepan, heat the oil.
- 4Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
- 5Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
- 6Stir in the parsley and salt and cook for 5 to 10 minutes more.
- 7Spoon the rice into bowls and ladle the feijoada over the top.
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Nutritional Facts for Brazilian Feijoada (Vegetarian)
Serving Size: 1 (447 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 858.1
- Calories from Fat 48
- Total Fat 5.3 g
- Saturated Fat 0.9 g
- Cholesterol 0.0 mg
- Sodium 426.1 mg
- Total Carbohydrate 162.0 g
- Dietary Fiber 30.5 g
- Sugars 9.2 g
- Protein 43.1 g