Vegan Brazilian Black Bean Stew {Feijoada}
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.
See entire post here.
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