All About Beans, Vegan, Vegan Main Dishes

Feijoada. Brazilian Black Bean Stew.

This is a delicious, vegan version of a hearty black bean stew, courtesy of Brazil.  Packed with rich flavours: the warm smokiness of smoked paprika,  the tartness of tomatoes and the sweetness of sweet potato and mango.

As long as you’ve got some pre-cooked black beans (I used Turtle Beans) to hand, this dish is easy to put together and doesn’t take too long to cook.

I love these rich bean stews: check out my category ‘All About Beans’ for bean recipes from around the world.

Hope you enjoy!


Feijoada.  Brazilian Black Bean Stew.

Serves 3-4

Ingredients and prep:  

  • 2 tbs. olive oil.
  • 1 medium onion (approx. 120 gms.): peeled and chopped.
  • 1 carrot (approx. 80 gms.): washed, peeled and diced about 1cm. square.
  • 1 sweet potato (approx. 200 gms.): peeled, washed and diced approx. 1.5cm. square.
  • 1 small sweet green or red pepper (approx. 100 gms.) washed, sliced (remove seeds and pith) and finely diced.
  • 3 large cloves garlic: peeled and crushed.
  • 1 ample tbs. smoked paprika.
  • 1/2 tsp. chilli powder.
  • 1 good tsp. salt.
  • 450 gms. cooked black beans. (I used Turtle Beans).
  • 400 gms. chopped tomatoes (fresh or tinned.  If using fresh tomatoes, skin them first before finely chopping).
  • 2 tbs. tomato puree.
  • 250 ml. light vegetable stock.
  • 1 small perfectly ripe mango. Peeled and dice (approx. 1.5 cm. square).


  • Place a large deep pan, (with a good-fitting lid), on a medium high heat.
  • Add 2 tbs. olive oil.
  • When hot, add chopped onion and sauté for 3 mins.
  • Add the diced carrot, sweet potato, and sweet pepper.  Sauté for a minute or two.
  • Stir to combine.
  • Reduce heat to minimum, (I used a diffuser), cover, and simmer gently for 15 mins. or so, until the sweet potato is just tender.
  • Remove lid, and bring heat back to medium.
  • Add crushed garlic.  Stir to combine. Sauté for 30 secs.
  • Add spices and salt.  Stir to combine and sauté for 30 secs.
  • Add chopped tomatoes, tomato puree, vegetable stock and the black beans.
  • Stir to combine.
  • Cover, reduce heat and simmer gently for 15 – 20 mins.
  • Uncover, add diced mango, and simmer for a further 5 mins.

Serve piping hot with steamed or sautéed greens and flat breads / tortilla.

Garnish with freshly chopped coriander leaves / cilantro.






La Paz








2 thoughts on “Feijoada. Brazilian Black Bean Stew.”

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s