Feijoada (Brazilian Black Bean Stew)

Feijoada Brazilian Black Bean Stew

This black bean stew is the ultimate comfort food – perfect for a rainy May day. Paired with these Brazilian cheese buns – amazing!

Feijoada (Black Bean Stew)

A popular Brazilian staple dish filled with hearty black beans and spices.Prep Time1 hrCook Time40 minsTotal Time1 hr 40 minsCourse: Main CourseCuisine: BrazilianKeyword: brazilian, comfort food, hearty, savoury, stewServings: 6 servings

Equipment

  • knives
  • cutting boards
  • baking tray
  • vegetable peelers
  • casserole pans
  • large pan
  • liquid measuring cups
  • measuring spoons

Ingredients

  • 2 540 mL black beans no salt-added, canned, not drained
  • 2 red onions
  • 4 cloves garlic
  • 30 mL olive oil
  • 5 mL ground coriander
  • 5 mL smoked paprika
  • 2 bay leaves
  • 0.5 butternut squash OR 1 cup of frozen cubed butternut squash
  • 3 bell peppers mixed-colour
  • 45 mL plain yogurt
  • 240 mL fresh parsley or cilantro

Instructions

  • Peel and finely chop 2 onions and place it in a large casserole pan on a low-medium heat with 2 tablespoons of oil. Sautee until it’s caramelized (about 10 minutes)
  • Crush in the garlic and add spices: ground coriander, smoked paprika, sea salt and black pepper.
  • Add the bay leaves, beans along with the juices, add 2 cups of water, and cook for 20 minutes, stirring regularly.
  • Meanwhile, halve and deseed the squash & peppers, then carefully chop into 3cm chunks.
  • After the timers up for the 20 minutes – add squash & peppers, and cook for another 10 minutes
  • Taste & adjust spices – if it’s too salty, add citrus. Alternatively you could dilute it and let it thicken up again.
  • Serve the feijoada with rice, a spoonful of yoghurt and a sprinkling of fresh parsley or cilantro leaves.

Notes

You can prepare this recipe in an instant pot as well:

  • using the sautee function – sautee onion & garlic with spices 
  • add in the rest of the ingredients
  • cook for 15 minutes on high pressure (manual)   
  • natural release

Recipe adapted from: jamieoliver.com

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