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Feijoada (Brazilian Black Bean Stew)

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  • 3 cn Black beans
  • 1/4 c Vegetable broth
  • 1 lg Onion; diced
  • 2 lg Green peppers
  • 1 c Canned diced tomato
  • 6 Cloves garlic; minced
  • 4 md Potatoes; chopped
  • 4 Carrots; diced
  • 2 ts Dried lemon thyme; (or any dried thyme)
  • 3 ts Ground cumin
  • 2 ts Salt or to taste
  • 1 ts Pepper or to taste


I sent the previous recipe with spinach and was typing one with black beans. so let's try again. Adapted from Vegetarian Times Vegetarian Entertaining.
In a large saucepan, saute vegetables over medium heat for about 10 minutes. Add beans and their liquid and 2 cups of water plus the thyme, cumin, and salt and pepper. Cook uncovered over medium heat, stirring ocassionally, for 50-60 minutes. Serve over yellow rice. Posted to fatfree digest by <> on May 30, 1998