Feijoada - Brazilian Black Bean Stew

READY IN: 2hrs 55mins
Recipe by Parsley

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.

Top Review by VegSocialWorker

Delish! I used dried beans, but cooked them in the crockpot on low while I was at work. I also used canned chopped tomatoes and added a bit extra spices (more cumin, red pepper flakes). The main change is that I totally forgot to add the liquid smoke at the end. I'm sure it would have been lovely. Next time I will remember it for sure. Thanks for posting! Made for the Dec 08 veggie swap.

Ingredients Nutrition

Directions

  1. In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
  2. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
  3. Drain and RESERVE 3 1/2 cups of the cooking liquid.
  4. Heat 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.
  5. Add 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.
  6. Stir in liquid smoke flavoring and fresh chopped parsley.
  7. Let stand 10-15 minutes before serving.

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