Vegetarian Feijoada

A traditional Brazilian dish


  • 4 cups dried black beans, rinsed and drained

  • 1 tablespoon vegetable oil

  • 1 large white onion, diced

  • 1 medium red bell peppers, diced

  • 1 medium green bell peppers, diced

  • 1 large tomatoes, diced

  • 4 garlic cloves, minced

  • 1 canned chipotle pepper, chopped

  • 2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)

  • 2 teaspoons dried thyme leaves (or fresh)

  • 2 teaspoons dried thyme

  • 1 teaspoon salt

  • 1 black pepper

  • 2 cups cooked rice


  • Place the beans in plenty of water in a medium saucepan and cook for about 1 hour, over medium heat, until soft and tender.

  • Drain the beans and reserve 2 cups of the cooking liquid.

  • Heat the oil in a large saucepan.

  • Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8-10 minutes.

  • Maintain the medium heat, add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes, stirring occasionally.

  • Stir in the parsley, pepper and salt and cook for another 5-10 minutes more.

  • Spoon the rice into bowls and ladle the feijoada over the top.

Inspired by Food.Com

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