Vegan Brazilian Black Bean Stew (Feijoada)
For: 8 servings
- 1 pound dried black beans, or 4-14 ounce cans, drained
- 6 cups water
- 1 tablespoon coconut oil
- 1 onion, chopped
- 10 cloves garlic
- 1 cup bell pepper, (red or green, I used red)
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- 2 bay leaves
- 3 cups vegetable broth, or water (optional)
- 1/4 cup cilantro, chopped
- 1/4 teaspoon Cayenne pepper
- Salt to taste
- If you are using dried beans, sort beans to remove debris. Rinse beans and soak overnight in cold water at least 3 inches above. If using canned beans go to number 4 of recipe instructions.
- The following day, drain and rinse beans. Place beans in a large pot with cold water.
- Bring to boil on medium-high, cover and reduce heat to simmer until beans are tender, about one hour. Set aside.
- Heat oil in a large pot on medium heat, add onion and saute until soft, about 3 minutes.
- Stir in garlic, bell pepper, cumin, oregano, and bay leaves. and cook for another minute.
- Stir in beans (along with remaining liquid if using cooked beans). If using canned beans add water or vegetable broth
- Bring to boil, reduce to a simmer and cook for 20 minutes, stirring occasionally for flavors to blend. Using the back of a ladle mash some of the beans to help to make a creamy thick sauce. Add extra liquid if needed.
- Stir in cilantro, cayenne pepper and salt to season.