International Vegetarian Union (IVU)
IVU logo
Recipes Around the World International Vegetarian Union
Vegan Latin American/Caribbean Recipes
Contributed by Vegetarians and Vegans from around the world
Use these links to buy from amazon and IVU gets up to 10%!

Feijoada (Black Bean Stew)
from Karen C. Greenlee

Serving Size : 6

  • 2 cups dried black beans, soaked overnight -- and drained
  • 10 cups water
  • 1 tablespoon olive or canola oil
  • 1 large yellow onion -- diced
  • 2 green or red bell peppers -- chopped
  • 2 medium tomatoes -- diced
  • 4 cloves garlic -- minced
  • 4 medium red potatoes -- coarsely chopped
  • 4 medium carrots, peeled -- coarsely chopped
  • 2 teaspoons dried thyme
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons liquid smoke flavoring
  • 1/2 cup fresh parsley -- chopped
In a large saucepan or Dutch oven, combine the beans and water.
Cook over low heat until the beans are tender, about 1 to 1 1/2 hours.
Drain and reserve 3 1/2 cups of the cooking liquid.
Heat the oil over medium heat in a large saucepan or Dutch oven and add the onion, bell peppers, tomatoes, and garlic.
Cook, stirring, for 8-10 minutes.
Add the beans, reserved cooking liquid, potatoes, carrots, thyme, cumin, salt, and pepper and cook, uncovered, over medium low heat, stirring occasionally, for 50 minutes to 1 hour.
Stir in liquid smoke flavoring and parsley.
Let stand 10-15 minutes before serving.