VEGETARIAN FEIJOADA
Vegetarian feijoada is the meatless version of Brazil's national dish, Feijoada. Vegetarian feijoada, which is also vegan and gluten-free, is a black bean and vegetable stew loaded with plant-based protein. Learn how to make this vegetarian feijoada recipe in the Crockpot, Instant Pot, and on the Stovetop.
Provided by Denise Browning
Categories Main Course
Number Of Ingredients 16
Steps:
- First of all, sort and rinse black beans. Then, follow one of the methods below. (OPTIONAL) Soaking: Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed. You may skip this step by adding baking soda to the beans when cooking.
- SLOW COOKER FEIJOADA: 1) Heat a large nonstick skillet over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. 2) Transfer half of the mixture to the slow cooker, stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves. 3) Cook on high for 2-4 hours or on low for 8-10 hours. Half hour before cooking time ends, stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook until beans are tender. 4) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
- PRESSURE COOKER FEIJOADA: 1) Press the saute function and once heated, add oil and cook onion and mushrooms for 4-5 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Cancel saute. 2) Stir in beans and all the other ingredients at once, except vinegar and cilantro. Lock lid and cook on high pressure for 30 minutes. Natural release pressure (about 20 minutes) and unlock lid. Remove bay leaves, adjust salt if needed, and stir in vinegar. 3) Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
- STOVETOP FEIJOADA: 1) Heat a medium nonstick pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Remove half of the mixture with a slotted spoon and reserve. 2) Stir in beans, water, baking soda, cumin, sweet potatoes, and bay leaves.Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic/onion/mushrroms, salt, pepper, canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender. 3) Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.
Nutrition Facts : Calories 391 kcal, Carbohydrate 63 g, Protein 19 g, Fat 8 g, SaturatedFat 1 g, Sodium 1343 mg, Fiber 15 g, Sugar 7 g, ServingSize 1 serving
VEGGIE FEIJOADA WITH SWEET POTATO & KIDNEY BEANS
Feijoada is a classic Brazilian stew, which I've tweaked to make a gorgeous meat-free dinner. With chunks of beautiful sweet potato, black beans, sweet peppers and coriander to freshen it all up, this is a cracker of a dish. Kidney beans are also packed with micronutrients, such as iron, which is vital for building those all-important red blood cells to help you from feeling tired.
Provided by Jamie Oliver
Categories Stew
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Place the rice into a medium pan, cover with cold water, then place over a medium heat. Bring to the boil, then simmer gently for 12 to 15 minutes, or until just cooked.
- Drain in a sieve, then place the sieve over the warm pan. Season with a little sea salt and black pepper, cover with a lid and set aside off the heat.
- Meanwhile, fill a small pan with water, place over a medium heat and bring to the boil. Peel and chop the sweet potato into chunks, then add to the pan when the water is boiling. Cook with the lid on for 5 minutes, or until tender. Drain and set aside.
- Peel the onions and cut into wedges. Separate each wedge into petals, then peel and finely slice the garlic.
- Halve, deseed and roughly dice the pepper, then trim and halve the courgette, roughly slicing it at an angle.
- Drizzle 1 tablespoon of olive oil into a large pan over a medium-high heat, add the sweet potato, onions, peppers and courgette, cooking for 8 minutes, or until softened but charred and gnarly on the outside.
- Drain the beans, but reserve the juice. Add the beans to the hot pan (save the rest for another day) and cook for 1 more minute.
- Stir through, then add the garlic, ground coriander, and paprika. Season well with salt and pepper and cook for 3 minutes, or until sticky and gnarly.
- Finely slice the coriander (stalks and all). Roughly chop the tomatoes. Add to the pan with their juices, along with the coriander stalks, the reserved liquid from the beans and 275ml of water.
- Bring to the boil, then simmer for 5 to 10 minutes, or until the veg is soft and the sauce has thickened. Add an extra splash of water to loosen if the sauce gets too thick.
- Season the veggie feijoada to taste and stir through most of the coriander leaves. Serve with the rice, a dollop of yogurt and the reserved coriander scattered on top.
Nutrition Facts : Calories 637 calories, Fat 16.2 g fat, SaturatedFat 2.7 g saturated fat, Protein 16.4 g protein, Carbohydrate 112.7 g carbohydrate, Sugar 22.7 g sugar, Sodium 1.2 g salt, Fiber 9.3 g fibre
FEIJOADA (BRAZILIAN BLACK BEAN STEW)
This is my version of a traditional Brazilian black bean stew that maintains the rich smoky, flavors famous in Brazil. Additional meats, including sausage, may be added if desired. This is excellent served over brown rice.
Provided by L Ireland
Categories Soups, Stews and Chili Recipes Stews
Time 11h
Yield 8
Number Of Ingredients 13
Steps:
- Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender.
- While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans.
- Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy.
- Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
Nutrition Facts : Calories 381.1 calories, Carbohydrate 31 g, Cholesterol 52.2 mg, Fat 18 g, Fiber 7.5 g, Protein 24.1 g, SaturatedFat 5.7 g, Sodium 450 mg, Sugar 2.4 g
MY BRAZILIAN FEIJOADA
A co-worker's mom used to make this dish for him and it was his favorite. So I made him my own version. Instead of sausage you can use ham hocks, or substitute lean white meat for the red meat if you prefer. -Christiane Counts, Webster, Texas
Provided by Taste of Home
Categories Dinner
Time 7h20m
Yield 10 servings.
Number Of Ingredients 15
Steps:
- Rinse and sort beans; soak according to package directions. Meanwhile, place pork roast, short ribs and bacon in a 6-qt. slow cooker. Add onion, garlic, bay leaf and seasonings; pour chicken broth, water and beef broth over meat. Cook, covered, on high 2 hours. , Stir in beans and sausage. Cook, covered, on low 5-6 hours, until meat and beans are tender. Discard bay leaf. Remove short ribs. When cool enough to handle, remove meat from bones; discard bones. Shred meat with 2 forks; return to slow cooker. Top servings with orange sections. If desired, serve with hot cooked rice.
Nutrition Facts : Calories 481 calories, Fat 27g fat (11g saturated fat), Cholesterol 123mg cholesterol, Sodium 772mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 4g fiber), Protein 41g protein.
FEIJOADA NORDESTINO (NORTHEASTERN BRAZILIAN BLACK BEAN STEW)
A version of feijoada from Northeastern Brazil. Feijoada is a dish made throughout Brazil, and there are many versions, but this recipe is the most common 'day-to-day' version you'll encounter in backyard barbeques and birthday parties in the Northeast.
Provided by GRECKLE
Categories Soups, Stews and Chili Recipes Stews
Time 1h50m
Yield 6
Number Of Ingredients 16
Steps:
- Combine beans, onion, ham, calabresa, 3 cloves garlic, salt, cumin, black pepper, and bay leaf in a pressure cooker; cover with water to fill line.
- Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Cook at high pressure until regulator is gently rocking, 5 to 7 minutes. Reduce pressure to low. Cook, adding water halfway if needed, until beans are tender and water is reduced to your liking, about 1 hour.
- Turn off heat. Let pressure release naturally according to manufacturer's instructions, about 5 minutes. Unlock lid and remove. Let feijoada cool until ready to serve.
- Heat olive oil in a saucepan over medium-high heat. Saute remaining 1 clove garlic and collard greens until just tender, about 2 minutes.
- Place cassava flour in a skillet over medium-high heat. Cook and stir until toasted, about 3 minutes. Stir in butter.
- Serve feijoada with the collards-garlic mixture, toasted cassava flour, rice, orange wedges, and cilantro.
Nutrition Facts : Calories 466.9 calories, Carbohydrate 77 g, Cholesterol 26.5 mg, Fat 12.1 g, Fiber 4.9 g, Protein 12.2 g, SaturatedFat 4.2 g, Sodium 1088.7 mg, Sugar 3.6 g
BRAZILIAN FEIJOADA (VEGETARIAN)
Feijoada is the national dish of Brazil. It's served everywhere in Brazil, from beach-side stands to the finest restaurants. This version captures the spirit of feijoada minus the meat. Chipotle pepper adds a hint of smoky heat.
Provided by lazyme
Categories Black Beans
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender.
- Drain and reserve 2 cups of the cooking liquid.
- In a large saucepan, heat the oil.
- Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes.
- Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally.
- Stir in the parsley and salt and cook for 5 to 10 minutes more.
- Spoon the rice into bowls and ladle the feijoada over the top.
BRAZILIAN VEGETABLE FEIJOADA
Make and share this Brazilian Vegetable Feijoada recipe from Food.com.
Provided by honeymustard
Categories Yam/Sweet Potato
Time 1h5m
Yield 32 serving(s)
Number Of Ingredients 13
Steps:
- Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
- Add sweet potatoes; cook 5 minutes.
- Add leeks; cook 5 minutes more.
- Stir in bell peppers and onion, cook 5 minutes.
- Add lime juice, combine well and cook 5 minutes more.
- Add tomato slices.
- Coat saucepan with nonstick cooking spray; set over low heat.
- Add beans and cook, stirring, until hot, about 3 minutes; drain.
- Place beans in a casserole or serving bowl; add vegetables.
- Garnish with lime or orange slices, cilantro sprigs; serve at once.
Nutrition Facts : Calories 124.5, Fat 0.6, SaturatedFat 0.1, Sodium 18, Carbohydrate 24.7, Fiber 7.1, Sugar 2.8, Protein 6.6
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