Vegetarian Brazilian Bean Stew – a delicious recipe with Ingredients, carrots, potatoes, onions, green beans, garlic. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Cook the beans in a pressure cooker for 30 minutes with some salt and the bay leaves.
2
While the beans cook, wash and chop the vegetables.
3
Take the onions and garlic to a big pot and let them brown with a little bit of oil. Mix in the sausages and cook for a bit. Add the paprika and salt. Stir in the vegetables, in stages. I put the potatoes and green beans first, since they have to be well cooked. When they got tender, I added the carrots and the eggplant.
4
When the beans are cooked and all the vegetables are getting tender, join everything in the big pot and check the seasoning. As soon as the broth thickens, the feijoada is done! Serve immediately, along with the side dishes of your choice.
321
kcal
Calories
2
g
Fat
65
g
Carbs
17
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 17 ingredients. The key ingredients include: Ingredients for the feijoada, 500 grams black beans, 2 carrots - chopped into sticks, 3 potatoes - chopped into sticks, and more.
Yes, Vegetarian Brazilian Bean Stew falls under the Soups & Stews 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.
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