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).

Method:

• 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.

 

 

 

Enjoy!

Peace

La Paz

.

.

.