Brazilian Feijoada (Vegetarian)

Name: Brazilian Feijoada (Vegetarian)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 6 serving(s)
Ingredients: 5 1/2 cups dried black beans, rinsed and drained; 1 tablespoon canola oil; 1 large yellow onion, diced; 2 medium red bell peppers or 2 medium green bell peppers, diced; 1 large tomatoes, diced; 4 garlic cloves, minced; 1 canned chipotle pepper, chopped; 2 cups sweet potatoes, peeled and diced (or butternut squash or white potato); 2 teaspoons dried thyme leaves (or fresh); 2 teaspoons dried parsley; 1 teaspoon salt; 4 cups cooked rice (white or brown)

Submitted by lazyme

"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."

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photo by Linky

Ready In:: 2hrs 15mins
Ingredients:: 12
Serves:: 6

ingredients

5 ¹⁄₂ cups dried black beans, rinsed and drained
1 tablespoon canola oil
1 large yellow onion, diced
2 medium red bell peppers or 2 medium green bell peppers, diced
1 large tomatoes, diced
4 garlic cloves, minced
1 canned chipotle pepper, chopped
2 cups sweet potatoes, peeled and diced (or butternut squash or white potato)
2 teaspoons dried thyme leaves (or fresh)
2 teaspoons dried parsley
1 teaspoon salt
4 cups cooked rice (white or brown)

directions

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.

Questions & Replies

The recipe calls for 5 and a half cups of dried beans, this would make almost 17 cups of cooked beans. Surely it doesn't really call for this many cups of cooked beans. Am I reading the recipe wrong?

Gina T.

Reviews

This came out really good but I used it more as a guideline for amounts of each ingredient and also for technique. I made some substitutions though because of what I had in hand. I didn't have onion (yeah I know) or canned chipotle so I used granulated onion and frozen roasted green chiles that I thawed. I also used vegetable broth because I didn't love the way my bean cooking liquid flavor came out.

Gil H.
This was very flavorful and hearty. I made without bell peppers as they are not my favorite and tossed in a few handfuls of kale that I had around. Thanks for the recipe!

sofie-a-toast
This tastes a lot like the meat version. We both liked it better the next day. Luckily there were enough left-overs we could both take it for lunch. Instead of Chipotle peppers, I charred my green peppers and that gave the smokey flavor and then added an ancho for spiciness.I used 1/2 butternut & 1/2 white potatoes. DH usually doesn't' like butternut squash, but didn't' even notice it in this dish, as the flavors meld so well. I used canned black beans. So glad to have a vegetarian version of this dish in my life. We had to add salt at the table, so next time I would add it while cooking.

alvinakatz
This was yummy, we liked the added touch of the chipotle pepper. This was the first time we had feijoada with sweet potato and it was so good. Will make this again soon! For ZWT7, Count Dracula and his Hot Bites.

Linky
Family Liked this dish. Followed the recipe, except used chipotle powder - 1/2 tsp. It had a mild flavor not overly spicy and light heat. Thank You <br/>Made for ZWT7~Emerald City Shakers

MomLuvs6

RECIPE SUBMITTED BY

lazyme

Grapeview, Washington

<p>Hi and thanks for visiting my AM page. My name is Vicki and I love to cook. I've always been an avid collector of recipes and cookbooks - in fact I have over 1200 cookbooks on my computer alone.</p> 8724165"

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