Vegan Brazilian Black Bean Stew (Feijoada

• Vegan
• Gluten free

• Produce

  • 2 Bay leaves
  • 1 cup Bell pepper
  • 1 lb Black beans, dried
  • 1/4 cup Cilantro
  • 10 cloves Garlic
  • 1 Onion
  • 1/2 tsp Oregano, dried

• Canned Goods

  • 3 cups Vegetable broth

• Baking & Spices

  • 1/4 tsp Cayenne pepper

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Liquids

  • 6 cups Water

Found on healthiersteps.com

Description

Ingredients

• 1 pound dried black beans, or 4-14 ounce cans, drained
• 6 cups water
• 1 tablespoon coconut oil
• 1 onion, chopped
• 10 cloves garlic
• 1 cup bell pepper, (red or green, I used red)
• 1/2 teaspoon cumin
• 1/2 teaspoon dried oregano
• 2 bay leaves
• 3 cups vegetable broth, or water (optional)
• 1/4 cup cilantro, chopped
• 1/4 teaspoon Cayenne pepper

Directions

• If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
• The following day, drain and rinse beans. Place beans in a large pot with cold water.
• Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
• Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
• Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
• Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
• Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
• Stir in cilantro, cayenne pepper and salt to season.

Nutrition