Brazilian Feijoada (Vegetarian)
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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.
- Ready In:
- 2hrs 15mins
- Serves:
- Units:
Nutrition Information
6
People talking
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)
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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This came out really good but I used it more as a guideline for amounts of each ingredient and also for technique. I made some substitutions though because of what I had in hand. I didn't have onion (yeah I know) or canned chipotle so I used granulated onion and frozen roasted green chiles that I thawed. I also used vegetable broth because I didn't love the way my bean cooking liquid flavor came out.
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The recipe calls for 5 and a half cups of dried beans, this would make almost 17 cups of cooked beans. Surely it doesn't really call for this many cups of cooked beans. Am I reading the recipe wrong?
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This was very flavorful and hearty. I made without bell peppers as they are not my favorite and tossed in a few handfuls of kale that I had around. Thanks for the recipe!
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This tastes a lot like the meat version. We both liked it better the next day. Luckily there were enough left-overs we could both take it for lunch. Instead of Chipotle peppers, I charred my green peppers and that gave the smokey flavor and then added an ancho for spiciness.I used 1/2 butternut & 1/2 white potatoes. DH usually doesn't' like butternut squash, but didn't' even notice it in this dish, as the flavors meld so well. I used canned black beans. So glad to have a vegetarian version of this dish in my life. We had to add salt at the table, so next time I would add it while cooking.
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