Brazilian Vegetable Feijoada Recipe

Name: Brazilian Vegetable Feijoada
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1/4 teaspoon red pepper flakes; 1 teaspoon ground cumin; 1 teaspoon ground thyme; 2 medium sweet potatoes, peeled and chopped; 1 large leek, cut into 1/2-inch slices (white part only); 1 red bell pepper, cut lengthwise into 1/2-inch slices; 1 yellow bell pepper, cut lengthwise into 1/2-inch slices; 1 medium yellow onion, sliced into 1/2-inch crescents; 1 tablespoon dark rum; 2 tablespoons fresh lime juice; 1 large tomatoes, cut lengthwise into 1/2-inch slices; nonstick cooking spray; 2 (16 ounce) cans black beans, drained and rinsed; fresh cilantro, chopped; cooked rice (optional)

Servings: persons

2 tablespoons olive oil
1/4 teaspoon red pepper flakes
1 teaspoon ground cumin
1 teaspoon ground thyme
2 medium sweet potatoes, peeled and chopped
1 large leek, cut into 1/2-inch slices (white part only)
1 red bell pepper, cut lengthwise into 1/2-inch slices
1 yellow bell pepper, cut lengthwise into 1/2-inch slices
1 medium yellow onion, sliced into 1/2-inch crescents
1 tablespoon dark rum
2 tablespoons fresh lime juice
1 large tomatoes, cut lengthwise into 1/2-inch slices
nonstick cooking spray
2 (16 ounce) cans black beans, drained and rinsed
fresh cilantro, chopped
cooked rice (optional)

1
In a large pot over medium heat, heat oil.
2
Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
3
Add sweet potatoes and cook for 5 minutes, stirring occasionally.
4
Add leek and cook for 5 minutes more, stirring occasionally.
5
Stir in peppers and onion and cook for 5 minutes.
6
Add rum and lime juice.
7
Cook until sweet potatoes are tender, about 5 minutes more.
8
Stir in tomato.
9
Spray a small saucepan with nonstick cooking spray.
10
Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
11
To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
12
Garnish with cilantro.
13
If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
14
Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 tablespoons olive oil, 1/4 teaspoon red pepper flakes, 1 teaspoon ground cumin, 1 teaspoon ground thyme, and more.

Yes, Brazilian Vegetable Feijoada falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brazilian Vegetable Feijoada

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