Known as “feijoada” in Brazil, this traditionally black bean and pork stew, is said to be the national dish of Brazil. I was pleased to find that many other food bloggers also have made vegan and vegetarian versions of this traditionally meaty stew—which intrigued me to make my own version of a vegan feijoada. Perfectly spicy mixed with the cooling effects of sweet mango on the tongue, this recipe is sure to please your palate. This deliciously thick stew is served atop a bed of white rice and garnished with cilantro. It’s the perfectly hearty vegan stew for a cold night. (Warning: This dish is spicy, you can substitute the hot jalapeños with mild green chiles or leave them out completely.)
Here’s what you’ll need:
1 Tbsp. olive oil
1 small-medium onion, diced
3 large garlic cloves, finely chopped
2 small sweet potatoes, diced (skin on)
1 large red bell pepper, diced
1 (14.5 ounce) can diced tomatoes (do not drain)
1 (14.5 ounce) can diced hot jalapeños, drained
1 (29 ounce) can black beans, drained and rinsed
1 ripe mango, diced
1 ½ cups water
Dash of salt
1 cup jasmine rice
2 cups water
Cilantro for garnish, chopped
Makes enough to feed a small army.
- In a medium stockpot (8 quart) add the extra virgin olive oil and onions. Sauté over medium heat for about 5 minutes until onions start to turn translucent. Add in garlic, continuing to stir and cook until onion begins to turn golden, about 2 minutes.
- Stir in sweet potatoes, bell pepper, tomatoes (with liquid), jalapeños, 1 ½ cups water, and dash of salt. Turn up heat and bring to boil. Lower heat and simmer covered for 10-12 minutes or until vegetables are tender but still firm (you don’t want them to overcook, otherwise they will be too soft and mushy when eating).
- While stew is simmering, cook the rice. In a rice cooker place 1 cup of jasmine rice with 2 cups of cold water and turn on. If cooking rice on the stove top, follow directions given on the bag/box of rice for cooking.
- Return your attention to the stew. Stir in beans and simmer uncovered about 5 minutes. Stir in mango and cook an additional 2 minutes, uncovered. Your rice should also be done cooking around this time.
- Scoop 1/3 cup of rice into a bowl (or more depending on how hungry you are 😉 ), top with stew and garnish with cilantro.
Bom apetite! (Portuguese for bon appétit)This recipe is my own, if you repurpose or share this recipe please link to this page and give IronwomanDiaries credit. Thanks!
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