Vegetarian Feijoada and Collards-Kale Brazilian Black-Bean Stew

Jun 08, 2023June 8, 20230 2
Vegetarian Feijoada and Collards-Kale Brazilian Black-Bean Stew recipe
in Vegetarian

Prep

30 min

Cook

45 min

Ready In

1 hr 15 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

2 -3 fresh chili peppers , seeded and chopped
1 red onion , chopped ( about 2 cups )
1 garlic clove
1/2 cup fresh lemon juice
1/2 teaspoon salt
2 cups chopped onions
1 teaspoon oil
2 cups chopped fresh tomatoes
1 teaspoon salt
2 cups brown rice
3 cups water
2 cups chopped onions
2 garlic cloves , minced
1 cup diced celery
2 bell peppers , chopped ( choose combo red , yellow and or or green )
1/2 cup water ( I found I needed more than this-use your judgment )
2 cups canned tomatoes
1/4 cup chopped cilantro ( I left this out )
1/4 teaspoon thyme
1/2 teaspoon ground fennel ( I left this out ! )
1 teaspoon ground coriander
5 cups cooked black beans
salt
1 1/2 lbs collard greens or 1 1/2 lbs kale
1 cup water
4 oranges
2 tablespoons soy sauce

Nutrision Information

Servings Per Recipe
8
Calories
350
Sugar
11g
Fat
5g
Vegetarian Feijoada and Collards-Kale Brazilian Black-Bean Stew is a delicious and nutritious vegetarian take on the traditional Brazilian stew. This recipe is packed with flavor from the blend of spices and vegetables. What makes this recipe unique is the addition of collard greens or kale which adds vitamin and mineral content to the dish. It is a filling and satisfying meal that can be enjoyed on its own or served as a side dish. This recipe makes enough for leftovers, so it’s perfect for meal prep and busy weeks.

Instructions

1.In a blender, combine chili peppers, red onion, garlic, lemon juice, and salt. Puree until blended.
2.In a large pot, heat oil over medium heat. Add onions and saute for 5 minutes or until soft. Add tomatoes and salt. Cook for 10 minutes or until vegetables are tender.
3.Meanwhile, in a separate pot, cook brown rice according to package instructions.
4.In another pot, saute garlic, celery, and bell peppers in 1/2 cup of water until vegetables are soft.
5.Add canned tomatoes, cilantro, thyme, fennel, coriander, and black beans. Simmer for 15 minutes.
6.In a large pot, saute collard greens or kale in 1 cup of water until wilted. Squeeze in juice of 2 oranges. Add the black bean mixture and soy sauce.
7.Serve the stew over rice and garnish with remaining orange segments.

PROS

This vegetarian feijoada stew is high in fiber and protein, making it a filling and satisfying meal.
It is also full of vegetables and antioxidants.

CONS

Some may find the preparation of this dish time-consuming, and it may require a lot of pots and pans.
It may also be spicy for some taste preferences.

HEALTH & BENEFITS

This vegetarian stew is packed with fiber from the black beans and vegetables, which supports healthy digestion. The collard greens or kale in this recipe are also high in vitamins A, C, and K, as well as calcium and iron. The dish is low in fat and provides a balance of complex carbohydrates, protein, and vegetables – making it a nutritious and well-rounded meal option.

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