2 hrs 55 mins
2 hrs 40 mins
A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step.
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Units: US | Metric
- 2 cups dried black beans, soaked 8 hours and drained
- 10 cups water
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 red bell peppers, chopped
- 2 medium tomatoes, diced
- 4 garlic cloves, minced
- 4 medium red potatoes, cut into 1/2-inch dice
- 4 medium carrots, peeled and coarsely chopped
- 2 teaspoons dried thyme
- 1 1/2 teaspoons ground cumin
- 1 teaspoon salt
- 1 teaspoon fresh ground black pepper
- 2 teaspoons liquid smoke flavoring
- 1/2 cup fresh parsley, chopped
- 1In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
- 2Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
- 3Drain and RESERVE 3 1/2 cups of the cooking liquid.
- 4Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
- 5Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
- 6Stir in liquid smoke flavoring and fresh chopped parsley.
- 7Let stand 10-15 minutes before serving.
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Nutritional Facts for Feijoada - Brazilian Black Bean Stew
Serving Size: 1 (759 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 396.4
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 443.3 mg
- Total Carbohydrate 75.0 g
- Dietary Fiber 15.5 g
- Sugars 8.6 g
- Protein 18.4 g
The following items or measurements are not included:
liquid smoke flavoring