Black Bean Stew (Feijoada)

This ‘Black Bean Stew’ is a plant-based variation on the traditional Feijoada (Brazilian Black Bean Stew) which has a rich, smokey flavour and is so warm and comforting for these Winter months. 

Black Bean Stew (Feijoada)

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Only in these colder months do I love a good Stew. You won’t see me eating a Stew throughout the year but come October through to March, I’ll be eating Stew. Stew of all kinds; the possibilities really are endless.

Black Bean Stew (Feijoada)

Today’s recipe is one I stumbled upon and was intrigued. Firstly, if I cannot pronounce something – I want to know what it is. Secondly, if I haven’t tried something before – I want to! So, I did a little research into this native Stew and I particularly love trying dishes that are traditional and authentic and then adding my own twist to them; which is a challenge for any Vegan!


I used to hate using the word Stew because it sounds so unappealing but I’ve gotten over my fear because I now have an array of delicious Stew recipes and I love them 😛

So seeing as were in Winter (boooo!), let’s talk about this Stew. Like many Stew recipes, it is warm, comforting and rich; just like a Stew should be! It is packed full of plant-based ingredients, smoky spices and warming herbs; and served with Wholegrain rice and Spinach which is a traditional method of serving. I also added my own twist because I love Mexican cuisine, and Brazil is quite close to Mexico right?! So on occasions, when I’m all riced-out, I would serve this with a Crisp Tortilla and Avocado instead (less traditional).


This Black Bean Stew (a.k.a. Feijoada in Brazil) is a Veganised plant-based cruelty-free variation on the traditional dish which is extremely meaty with a variety of cuts of beef, pork and pigs ears for a cheaper meal, as Stew is often considered to be a cheaper dish that will easily feed and satisfy a whole family. The Stew is rich and smoky, and would traditionally be served with rice, greens, sliced orange and toasted cassava flour.

I added my twist to the traditional recipe by replacing the meat with sweet-potato as it is one of my favourite ingredients and is substantial when cut into chunks to replace the meat, as well as, Okra which is an ingredient commonly used in many cuisines and I happen to really like it. I also added mango chunks to the stew right at the end, instead of serving it with the traditional orange slices, for a sweet twist but you could also just use orange slices if you wish to be traditional here.

Black Bean Stew (Feijoada)

This is a great recipe to make on a weeknight as it is easy, quick, delicious and will satisfy those warm comforting Winter food needs! Serve it with rice and greens of choice (steamed kale, spinach etc.)

If you’re looking for more Winter warmers, then take a look at these recipes:

The Best Vegetarian Tagine

Seitan Bourguignon with Dumplings

Apricot, Chickpea and Kale Moroccan Spiced Stew

Aubergine, Chickpea and Spinach Peanut Stew

I hope you all enjoy my blog and I would love it so much if you try any of my recipes, please let me know by leaving your comments, sharing your pictures and like me on Instagram, Facebook, Twitter and Pinterest 🙂 xo


Black Bean Stew (Feijoada)
 
Prep time
Cook time
Total time
 
Recipe type: 30-Minutes or Less, Main
Cuisine: Brazilian
Serves: Serves 4
Ingredients
  • 1 onion, peeled and diced
  • 1 pepper, de-seeded and diced
  • 1 can black beans, rinsed and drained
  • 1 mango, sliced and diced
  • 1 sweet-potato, peeled and diced
  • 150g okra (I used frozen prepared)
  • 1 can chopped tomatoes
  • 2 bay leaves
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp hot chilli powder
To Serve
  • 1 cup wholegrain rice
  • 1 bag spinach
Instructions
  1. Firstly, begin by preparing your rice according to packet instructions, and wilt your spinach; set aside.
  2. Now, in a large saucepan or casserole pan, add a tbsp. olive oil or water and add the onions and pepper for 5 minutes to soften, then add the paprika, thyme and chilli powder and stir through for a minute.
  3. Then add the chopped tomatoes, sweet potato and bay leaves. Place the lid on the pan and simmer for approximately 20 minutes until the potato is tender.
  4. Then add the black beans and okra and continue to simmer lightly for five minutes.
  5. Remove from the heat and stir through mango chunks.
  6. Serve the stew in individual bowls, with warm rice and warm wilted spinach.

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