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Feijoada - Brazilian Black Bean Stew

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“A vegan stew typical in Brazil. Prep time does not include bean soaking. You can probably streamline this by using the equivelent amount of canned black beans, rinsed and drained and skip the beginning step.”
2hrs 55mins

Ingredients Nutrition


  1. In a large saucepan or Dutch oven, combine the beans and the 10 cups water.
  2. Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
  3. Drain and RESERVE 3 1/2 cups of the cooking liquid.
  4. Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic. Cook, stirring constantly, for 8-10 minutes.
  5. Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
  6. Stir in liquid smoke flavoring and fresh chopped parsley.
  7. Let stand 10-15 minutes before serving.

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