Health Coach Counseling

Vegetarian Feijoada

Prep time: 
10 minutes

Prep notes: 
Bean Soaking Time: 2-4 hours

Cooking time: 
60 minutes

4 people

1 cup dried black beans (or 2 cans) 6 cups water 2 tablespoons coconut oil 11/2 teaspoons ground cumin 1 large onion, diced 1 red bell pepper, diced 4 cloves garlic, minced 1 tablespoon brown rice vinegar 1 tablespoon fresh thyme Salt and pepper

  • Quick soak the beans by boiling for 3 minutes in water. Remove from heat and let sit for 2-4 hours. Drain and rinse beans.
  • Add beans and fresh water to a pot. Bring to a boil, reduce to simmer and cook for 1 hour.
  • When beans are cooked, drain, reserving 11/4 cups of cooking liquid.
  • Heat oil in a sauté pan and add cumin, onion, pepper and garlic and cook for 10 minutes.
  • In a large pot add beans, reserved cooking liquid, sautéed veggies, vinegar, thyme, and salt and pepper to taste.
  • Stir everything together and cook until all ingredients are heated thoroughly.

Feijoada is the national Brazilian dish, traditionally a hearty black bean and meat stew. This vegetarian version is also hearty and delicious and goes well with brown rice and garlicky greens.
  • For a spicy Brazilian kick, add 1/2 teaspoon of chipotle powder.
  • Drain and finely chop sun dried tomatoes, mince parsley, and toss both into the salad.