Vegetarian Feijoada and Collards/Kale Brazilian Black-Bean Stew

READY IN: 4hrs
Recipe by nsomniak6

From It sounds wonderful, but time-consuming. I doubt if it is near authentic.

Top Review by Elmotoo

Mixed reviews...i couldn't bring myself to boil the vegetables so I sauteed them in a bit of olive oil. I used fresh thyme because I was out of dried. :o I couldn't detect the ground fennel. This makes a LOT of food. It's not that time consuming if your beans are cooked. I will admit i didn't make the hot sauce...couldn't get my paws on the peppers but that looks like a good recipe! Everybody liked this but no raves. I think it needs more of a 'kick' somewhere besides in the sauce on top. Thank you for posting. Made for 'Greens for Spring' in the Diabetic Forum 5/12.

Ingredients Nutrition


  1. First Make the Brazilian hot pepper sauce several hours in advance:.
  2. Combine all ingredients in blender or food processor and puree just until a coarse sauce.
  3. Let flavors meld for at least an hour at room temperature of 3 hours in the fridge. Make sure to take out of fridge ahead of time to be served at room temperature.
  4. Start Brazilian Rice:.
  5. In a covered sauce pan, sauté onion in oil for 5 minutes on med-high heat. Add tomatoes and salt and continue to cook for 5 minutes. Stir in rice and water, cover, bring to a boil. Reduce heat and gently simmer on very low heat for about 40 minutes or until the rice is tender. I found I had to add more water.
  6. Feijoada:.
  7. Place onions, garlic, celery, bell peppers, and water in large sauce pan. Drain the juice of the canned tomatoes into the pan, set aside tomatoes for usage later. Place pan on high heat and boil vegetables, stirring often, for about 15 minutes, until onions are translucent. Lower heat and stir in cilantro, thyme, fennel, and coriander. Add the black beans and chopped tomatoes and simmer on low heat 15-20 minutes.
  8. Collard greens/kale:.
  9. While the black beans are simmering, remove and discard the collard greens stems and rinse the leaves well. Stack leaves and slice. In a saucepan, bring the greens and water to a boil. Cover and simmer (stir frequently) for about 15 minutes until greens are tender.
  10. Peel and section the oranges and set aside. When the black beans and the rice are both ready, drain the greens and toss with soy sauce. Serve the feijoada on a large platter with the black beans on a bed of rice with the greens piled to one side and the oranges arranged around the edges.

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