Feijoada is Brazil’s beloved black bean stew, traditionally loaded with smoked meats. This vegetarian version keeps the deep, smoky, and savory character of the original by using smoked paprika, liquid smoke, and a rich medley of vegetables. It’s a hearty, satisfying one-pot meal that’s perfect for a weekend dinner or meal prep.
Ingredients
- 2 cups (400 g) dried black beans, soaked overnight
- 2 tablespoons (30 ml) olive oil
- 1 large onion, diced (about 1 ½ cups / 190 g)
- 4 cloves garlic, minced
- 2 carrots, peeled and diced (about 1 cup / 130 g)
- 2 celery stalks, diced (about 1 cup / 120 g)
- 1 red bell pepper, diced (about 1 cup / 150 g)
- 1 large sweet potato, peeled and cubed (about 2 cups / 280 g)
- 1 tablespoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 tablespoon tomato paste
- 1 (14.5 oz / 400 g) can diced tomatoes, with juices
- 4 cups (960 ml) vegetable broth, low sodium
- 1 teaspoon liquid smoke (optional, but recommended)
- Salt and black pepper to taste
- For serving: cooked white rice, orange slices, collard greens (optional)
Instructions
- Drain and rinse the soaked black beans. Set aside.
- In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onion and cook until soft, about 5 minutes. Add the garlic and cook for 1 minute more.
- Stir in the carrots, celery, bell pepper, and sweet potato. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
- Add the smoked paprika, cumin, oregano, and bay leaf. Cook for 1 minute until fragrant. Stir in the tomato paste and cook for another minute.
- Add the diced tomatoes with their juices, the soaked black beans, and the vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer gently for 1 hour to 1 hour 15 minutes, or until the beans are tender but not falling apart. Stir occasionally to prevent sticking.
- Once the beans are tender, remove the bay leaf. Using a potato masher or the back of a spoon, lightly mash some of the beans against the side of the pot to thicken the stew. Stir in the liquid smoke, if using. Season with salt and pepper to taste.
- Serve hot over white rice, with orange slices and sautéed collard greens on the side.
Tips
- Soaking beans: Soaking the beans overnight reduces cooking time and helps them cook more evenly. If you’re short on time, use the quick-soak method: cover beans with water, bring to a boil for 2 minutes, remove from heat, and let sit for 1 hour before draining.
- Smoky flavor: Liquid smoke is key to mimicking the traditional smoky meat flavor. If you don’t have it, increase the smoked paprika to 1 ½ tablespoons, or add a chipotle pepper in adobo sauce for a spicy smoky kick.
- Don’t add salt too early: Salt can toughen the skins of the beans if added at the beginning. Wait until the beans are fully tender before seasoning with salt.
- Thickening: For a thicker stew, mash more beans. For a thinner broth, add a little extra vegetable broth or water. The consistency is a matter of personal preference.
Serving Suggestions
Serve this feijoada over steamed white rice, with a side of sautéed collard greens (or kale) and fresh orange slices. The acidity of the orange cuts through the richness of the stew. A sprinkle of chopped fresh cilantro or parsley adds a bright finish.
Variations
- Spicy: Add a finely chopped jalapeño or a pinch of cayenne pepper along with the garlic.
- Protein boost: Stir in 1 cup (150 g) of cubed firm tofu (pressed and pan-fried) or 1 cup (170 g) of cooked tempeh during the last 10 minutes of cooking.
- Different beans: Substitute pinto beans or a mix of black and pinto beans for a slightly different texture and flavor.
- Add greens: Stir in 2 cups (60 g) of chopped kale or Swiss chard during the last 10 minutes of cooking for extra nutrients and color.
Storage and Reheating
Store leftover feijoada in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To freeze, cool completely and transfer to freezer-safe containers; it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of water or broth to loosen the stew if needed. Alternatively, microwave individual portions in 1-minute intervals, stirring in between, until hot throughout.
Frequently Asked Questions
Can I use canned black beans instead of dried? Yes, you can. Use 3 (15 oz / 425 g) cans of black beans, drained and rinsed. Reduce the vegetable broth to 2 cups (480 ml) and skip the soaking step. Simmer for 20-25 minutes to meld the flavors, then mash some beans to thicken.
What can I use instead of liquid smoke? If you don’t have liquid smoke, you can use smoked salt, a pinch of smoked chipotle powder, or simply increase the smoked paprika. The flavor will be less intense but still smoky.
Is this feijoada gluten-free? Yes, this recipe is naturally gluten-free as long as your vegetable broth and tomato paste are certified gluten-free. Check labels to be safe.
Can I make this in a slow cooker? Absolutely. After soaking the beans, sauté the onion and garlic in a skillet, then transfer all ingredients (except salt and liquid smoke) to a slow cooker. Cook on low for 8 hours or high for 4-5 hours, until beans are tender. Stir in salt and liquid smoke at the end.
Why are my beans still hard after cooking? This can happen if the beans are old, or if you added acidic ingredients (like tomatoes) too early. Acid can prevent beans from softening. In this recipe, we add tomatoes at the start, but the long simmer usually overcomes this. If your beans are still hard after 1 ½ hours, continue cooking until tender, or add a pinch of baking soda to help soften them.
Can I make this ahead of time? Yes, feijoada tastes even better the next day. Prepare the full recipe, cool, and refrigerate. Reheat gently and adjust seasoning before serving.
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