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
- cutting boards
- baking tray
- vegetable peelers
- casserole pans
- large pan
- liquid measuring cups
- measuring spoons
- 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
- 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.
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