Vegan feijoada is a plant-based take on Brazil’s beloved black bean stew, traditionally made with pork. This version swaps the meat for hearty vegetables and smoky seasonings, delivering the same rich, comforting depth with zero animal products. It is a one-pot meal that is perfect for feeding a crowd or meal-prepping for the week.
Ingredients
- 1 lb (450 g) dried black beans (about 2 ½ cups)
- 2 tablespoons (30 ml) olive oil
- 1 large onion, chopped (about 1 ½ cups / 190 g)
- 4 cloves garlic, minced (about 1 tablespoon / 12 g)
- 1 large red bell pepper, chopped (about 1 cup / 150 g)
- 2 carrots, peeled and chopped (about 1 cup / 130 g)
- 1 large tomato, chopped (about 1 cup / 180 g)
- 1 tablespoon (15 g) tomato paste
- 2 bay leaves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
- 1 teaspoon salt, plus more to taste
- 4 cups (960 ml) vegetable broth (low-sodium)
- 2 cups (300 g) cubed butternut squash (or sweet potato)
- 1 cup (150 g) chopped kale or collard greens, stems removed
- 2 tablespoons (30 ml) fresh orange juice (optional, for brightness)
Instructions
- Rinse the black beans and pick out any debris. Soak them overnight in a large bowl with 6 cups (1.4 L) of water. Drain and rinse before cooking. (If you are short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, let stand 1 hour, then drain.)
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
- Add the garlic, bell pepper, and carrots. Cook for another 5 minutes, until the vegetables begin to soften.
- Stir in the tomato, tomato paste, bay leaves, smoked paprika, cumin, oregano, and black pepper. Cook for 2 minutes, until fragrant.
- Add the soaked and drained black beans and the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer gently for 45 minutes.
- After 45 minutes, add the butternut squash and salt. Continue to simmer, covered, for another 20–30 minutes, until the beans and squash are tender. Check that the beans are fully cooked; they should be soft and creamy inside.
- Stir in the kale or collard greens and cook for 5 more minutes, until wilted. If the stew is too thick, add a little water or broth to reach your desired consistency.
- Remove from heat. Stir in the orange juice, if using. Taste and adjust salt and pepper. Remove the bay leaves before serving.
Tips
- Soaking is not optional: Soaking the beans overnight (or quick-soaking) shortens the cooking time and makes them easier to digest. If you skip it, you will need to add 30–45 minutes of simmering.
- Substitute the squash: Butternut squash adds sweetness and body. You can use sweet potato, pumpkin, or even regular potatoes. If using potatoes, add them at the same time as the squash.
- Smoky flavor: Smoked paprika is key to mimicking the traditional smoky pork flavor. If you want more depth, add a few drops of liquid smoke, but taste as you go—it can be overpowering.
- Common mistake: Do not add salt too early, as it can make the beans tough. The recipe adds salt halfway through cooking, which is the right balance.
Serving Suggestions
Serve the feijoada over steamed white rice, with a side of sautéed collard greens (or kale) and orange slices. Traditional accompaniments include farofa (toasted cassava flour) and a simple vinaigrette. A squeeze of fresh orange juice over the stew brightens the flavors—do not skip it!
Variations
- Smoky tempeh: Add 8 oz (225 g) of crumbled tempeh along with the onions. Brown it first for a meaty texture.
- Spicy: Add 1–2 chopped chipotle peppers in adobo sauce with the tomato paste.
- Herb-forward: Stir in a handful of fresh cilantro or parsley at the end.
- Instant Pot: Use the sauté function for steps 2–4, then add beans, broth, and squash. Cook on high pressure for 35 minutes, then quick-release. Stir in greens and let sit for 5 minutes.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The stew thickens as it sits; add a splash of water or broth when reheating. Reheat on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute intervals until hot. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use canned black beans instead of dried? Yes, you can. Use three 15-oz (425 g) cans, drained and rinsed. Reduce the broth to 2 cups (480 ml) and skip the initial 45-minute simmer. Add the beans with the squash and cook for 20–25 minutes, until the squash is tender.
Why are my beans still hard after cooking? This usually happens if the beans are old or if salt was added at the beginning. Check the expiration date on your beans. Also, acidic ingredients like tomatoes can slow softening; add them after the beans are tender.
Is feijoada traditionally vegan? No, traditional feijoada is made with pork, but this vegan version captures the same comforting, smoky essence using plant-based ingredients. It is a common adaptation in Brazil today.
Can I make this in a slow cooker? Yes. After soaking, sauté the vegetables and garlic, then transfer everything except the greens and orange juice to a slow cooker. Cook on low for 8 hours or high for 4–5 hours, until beans are tender. Add greens during the last 30 minutes.
What can I use instead of butternut squash? Sweet potatoes, yams, or even regular potatoes work well. If you prefer a lower-carb option, use cauliflower florets, but add them only during the last 15 minutes.
How do I make it less salty? Use low-sodium vegetable broth and add salt gradually. If you oversalt, add a peeled raw potato and simmer for 15 minutes; it will absorb some salt. Remove the potato before serving.
Storage and Reheating
Refrigerate leftovers in an airtight container for up to 4 days. The stew thickens as it sits; add a splash of water or broth when reheating. Reheat on the stovetop over medium-low heat, stirring often, or in the microwave in 1-minute intervals until hot. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
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