Vegetarian Brazilian Bean Stew with a Vegetable Medley
Feijoada is undoubtedly the most typical Brazilian dish. There are several legends about the its origin, but according to scholars, it comes from Portugal, where it was made using white beans, meat and vegetables. The Brazilian version is a little different and got famous worldwide for its strong and delicious taste.
Ingredients
- 500 gram black beans
- 2 carrots – chopped into sticks
- 3 potatoes – chopped into sticks
- 2 onions – chopped finely
- 350 gram green beans – chopped into sticks
- 1 eggplant – chopped into medium chunks
- 3 cloves of garlic – smashed
- 2 tablespoon smoked hot paprika
- 3 bay leaves
- oil
- salt to taste
- cassava (or yuca) flour
- stir fried kale
- rice
- slices of orange
Directions
- Cook the beans in a pressure cooker for 30 minutes with some salt and the bay leaves.
- While the beans cook, wash and chop the vegetables.
- Take the onions and garlic to a big pot and let them brown with a little bit of oil. Mix in the sausages and cook for a bit. Add the paprika and salt. Stir in the vegetables, in stages. I put the potatoes and green beans first, since they have to be well cooked. When they got tender, I added the carrots and the eggplant.
- When the beans are cooked and all the vegetables are getting tender, join everything in the big pot and check the seasoning. As soon as the broth thickens, the feijoada is done! Serve immediately, along with the side dishes of your choice.
