Brazilian Feijoada (Vegetarian)

Name: Brazilian Feijoada (Vegetarian)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 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 tomatoes, 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)

(4)

Recipe by lazyme

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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READY IN: 2hrs 15mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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 tomatoes, 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)

DIRECTIONS

In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
Drain and reserve 2 cups of the cooking liquid.
In a large saucepan, heat the oil.
Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
Stir in the parsley and salt and cook for 5 to 10 minutes more.
Spoon the rice into bowls and ladle the feijoada over the top.

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