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Storage Notes: Leftover feijoada can be refrigerated in an airtight container for up to 3 days.
- 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
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.
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.
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 email@example.com.
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