Brazilian Black Beans with Vegetables
Serves 4 – hearty, rich, and full of color and nourishment
Inspired by the traditional Brazilian Feijoada, this vegetarian version is full of flavor, warmth, and nutrients, perfect for little ones and adults alike.
Ingredients
- 1 ½ cups dry black beans (about 250g)
- 2 tablespoons avocado oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 large carrot, diced
- 1 large beet, peeled and diced
- 1 medium sweet potato, peeled and diced
- 1 cup kale, chopped
- 1 cup colored bell peppers, diced
- 2 bay leaves
- 1 teaspoon ground cumin
- Salt and pepper, to taste
- ¼ cup fresh cilantro, chopped
- 4–5 cups water, or as needed
- (Optional) ½ teaspoon smoked paprika for extra flavor
Instructions
- Sauté the Base Vegetables
- In a large pot, heat the olive oil over medium heat.
- Add the onion and garlic, and sauté until fragrant and golden (about 3 minutes).
- Stir in the carrot, beet, sweet potato, and bell peppers. Cook for another 5 minutes, stirring occasionally.
- Add the kale, ground cumin, smoked paprika (if using), and a pinch of salt. Sauté for an additional 3 minutes, until slightly tender and well-coated.
- Add the Beans and Cook
- Add the rinsed black beans directly into the pot with the vegetables.
- Pour in 4–5 cups of water, enough to cover the ingredients by about an inch.
- Add the bay leaves and bring to a gentle boil.
- Reduce heat to low, cover partially, and simmer for 1 to 1.5 hours, stirring occasionally, until beans and vegetables are tender.
(Alternatively, cook in a pressure cooker for 25–30 minutes.)
- Adjust and Finish
- Check the liquid level and add more water if needed for a stew-like consistency.
- Season to taste with salt, pepper, and additional cumin if desired.
- Remove from heat and stir in the chopped cilantro before serving.
Serving Suggestions
Garnish with slices of fresh orange for a bright and balanced finish.
Serve over 2–3 cups of cooked white or brown rice.
Add a side of farofa (toasted cassava flour), if available.
