This vegetarian version of feijoada, a black bean stew, was a popular recipe in the original 1971 edition of “Diet for a Small Planet.” Later updated by a Brazilian friend of author Frances Moore Lappé with the addition of more vegetables and fresh herbs, it’s a hearty meal when served with rice and sautéed greens.

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Storage Notes: Leftover feijoada can be refrigerated in an airtight container for up to 3 days.


Ingredients

  • 2 tablespoons vegetable oil or another neutral oil
  • 1 large yellow onion (about 12 ounces), chopped
  • 1 green bell pepper, deseeded and chopped
  • 1 medium tomato, chopped (about 1 cup)
  • 2 cloves garlic, minced or finely grated
  • 2 scallions, white and light green parts, chopped
  • 3 cups cooked black beans or 2 (15-ounce) cans, drained
  • 2 cups vegetable stock
  • 1 small sweet potato (about 8 ounces), peeled and diced (optional)
  • 2 stalks celery, chopped
  • 1 bay leaf
  • 1 1/2 teaspoons table salt or fine sea salt
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon smoked paprika
  • Chopped fresh cilantro, for serving
  • 1 orange, sliced, for serving

Step 1

In a large pot over medium heat, heat the oil until shimmering. Add the onion, bell pepper, tomato, garlic and scallions, and cook, stirring, until the onion is translucent, about 5 minutes. Add the beans, stock, sweet potato, celery, bay leaf, salt, pepper, vinegar and paprika, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes or until slightly thickened.

Step 2

Transfer 1 cup of the beans to a bowl and mash. Return the mashed beans to the pot and continue cooking, until the mixture thickens further, another 5 minutes. Remove from the heat, discard the bay leaf and top with the chopped cilantro and orange slices. Divide among bowls and serve right away.


Nutrition Information

Per serving (1 1/3 cups), based on 6.

Calories: 232; Total Fat: 5 g; Saturated Fat: 1 g; Cholesterol: 0 mg; Sodium: 708 mg; Carbohydrates: 38 g; Dietary Fiber: 11 g; Sugar: 7 g; Protein: 10 g

This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

Adapted from “Diet for a Small Planet: 50th Anniversary Edition” (Ballantine Books, 2021).

Tested by Olga Massov and Kari Sonde; email questions to voraciously@washpost.com.

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