Slow Cooker Vegetarian Feijoada Recipes

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BRAZILIAN BLACK BEANS (VEGETARIAN FEIJOADA)



Brazilian Black Beans (Vegetarian Feijoada) image

A thick healthy comforting veganized version of those famous Brazilian black beans, Feijoada. Perfect with rice and a hint of citrus, just throw it in your pressure cooker for a quick and easy nutritious dinner, or check my notes to see how to cook it in the instant pot or on the stovetop.

Provided by The Fiery Vegetarian

Categories     Lunch and Dinner

Time 45m

Number Of Ingredients 21

4 tbsp olive oil
3 onions
½ teaspoon salt
1½ teaspoons ground garlic
3 bay leaves
¼ teaspoon cayenne pepper (optional)
2 teaspoons ground coriander
2 teaspoons ground cumin
1½ teaspoons smoked paprika
2 teaspoons oregano
½ teaspoon black or white ground pepper
2⅔ cups dried black beans (6-8 cups cooked)
5 cups of water
1 vegetable stock cube
2 tablespoons soy sauce
1 tablespoon red or white wine vinegar
1 tablespoon balsamic vinegar
½ tablespoon Marmite (optional, also known as Vegemite, yeast extract)
Steamed white or brown rice
Steamed collard greens (or kale/savoy cabbage/chard)
lemon quarters or slices of orange

Steps:

  • 1. Take two of the onions and chop or pulse 6-8 times in a food processor to easily chop. Puree the remaining onion in a food processor or blender and set aside for step 4. 2. Fry the chopped onions in the olive oil over medium-high heat, stirring often, for 10 minutes. Add the 1/2 tsp salt at around the 5-6 minute mark when the onions are slightly golden. 3. Add all the spices and seasoning from the garlic to the ground pepper and stir well, toasting for two minutes. 4. Add in the pureed onion and fry for five minutes, stirring often. 5. Now add in the beans water and stock cube. Check the notes for cooking times for all methods. 6. After the beans have finished cooking, bring to the boil and add in the two types of vinegar, soy sauce and marmite (optional). Reduce to a simmer and let cook for five minutes more. 7. Remove the bay leaves. If you'd like to thicken the sauce you can blend it a little, no more than half a cup. Serve!

Nutrition Facts : Calories 339 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 8 grams fat, Fiber 13 grams fiber, Protein 17 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 503 milligrams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 7 grams unsaturated fat

SLOW-COOKER VEGETARIAN FEIJOADA



SLOW-COOKER VEGETARIAN FEIJOADA image

Categories     Soup/Stew     Bean     Vegetarian     High Fiber     Vegan

Yield 6 people

Number Of Ingredients 10

1 tablespoon (15 ml) olive oil
1 large Spanish onion, chopped
3 cloves garlic, chopped
2 19-oz (540 ml) cans of black beans
2 cups (500 ml) water
2 cups 500 ml) sweet potato
1 teaspoon (5 ml) salt
1/2 teaspoon (2.5 ml) chipotle chili powder
2 cups (500 ml) collard greens or kale
1/2 cup (125 ml) fresh orange juice

Steps:

  • 1 Heat the olive oil in a large skillet on medium-high heat. 2 Fry the onion for a few minutes until translucent. Add the garlic and cook, stirring, for a minute, then throw the mixture into the slow cooker. Pour a little water into the frying pan and stir to bring up the browned bits from the bottom of the pan; add this to slow cooker. 3 Drain and rinse the canned beans and add to the slow cooker with the 2 cups water. Mix together with the onion mixture in the slow cooker. Roll up the kale or collard leaves so that they resemble cigars, then slice crosswise with a sharp knife. Put the greens and the chunks of sweet potato on top of the slow cooker mixture. Sprinkle with salt and chili powder. Cover and cook on High for 5 to 6 hours, or Low for 8 to 10 hours. 4 Just before serving, stir in the orange juice. Serve on top of warm flour tortillas or on hot white rice, with a salad.

MY BRAZILIAN FEIJOADA



My Brazilian Feijoada image

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

8 ounces dried black beans (about 1 cup)
2 pounds boneless pork shoulder butt roast, trimmed and cut into 1-inch cubes
3 bone-in beef short ribs (about 1-1/2 pounds)
4 bacon strips, cooked and crumbled
1-1/4 cups diced onion
3 garlic cloves, minced
1 bay leaf
3/4 teaspoon salt
3/4 teaspoon pepper
1-1/2 cups chicken broth
1 cup water
1/2 cup beef broth
8 ounces smoked sausage, cut into 1/2-inch slices
Orange sections
Hot cooked rice, optional

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.

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