Recipes

Vegan Feijoada

Serves 4

| Prep Time: 15 mins

| Cook Time: 90 mins

| Total Time: 1 hour 45 mins

You may need: Tempero Baiano

Discover The Recipe

Feijoada is traditionally a Brazilian black-bean stew full of hearty vegetables, richly seasoned broth, spiced sausage, and layers of smoky flavors that result in a hearty and satisfying meal. The dish name ‘feijoada; comes from the Portuguese word feijão, meaning 'bean'. Feijoada is considered a national dish in Brazil. Our vegan Feijoada includes beans instead of meat, a surprising pop of flavor from the roasted sweet potato, all served on the traditional bed of rice for a complete meal. We season this dish with our authentic Brazilian Tempero Baiano spice blend. 

Originating from the northern Brazilian state of Bahia, it’s used to add herbal notes and a spicy zest to soups, stews, fish, chicken, and bean dishes. Delicate and sweet herb notes emanate from the marjoram, basil and parsley, complemented by a gorgeous earthy color from the turmeric, backed by a mild heat profile from the red chili flakes and white pepper that, in soups and stews, slowly builds as you work your way to the bottom of a bowl. This blend also works great when mixed with a bit of oil and used as a rub directly on fish or chicken.

Ingredients

  • 1 pound dry black beans

  • 3 Tbsp olive oil

  • 1 yellow onion, chopped

  • 2 carrots, peeled and chopped

  • 6 garlic cloves minced

  • 5 cups water

  • 1/2 tsp baking soda

  • 2 tsp Piquant Post Tempero Baiano

  • 1 Tbsp salt or more if desired

  • 1/2 tsp pepper

  • 1 15 can diced tomatoes

  • 2 Tbsp tomato paste

  • 1-2 Tbsp red wine vinegar

  • 1/4 cup cilantro chopped

  • 1 orange, peeled and sliced into rounds for garnish (optional)

Notes

Try mashing half the beans with a potato masher (or puréing a small amount in the blender) to thicken the stew! Mashing them releases the starch in the beans which gives the stew a heartier texture.

Feijoada is considered the national dish of Brazil, and is usually made with a mix of meats, including traditional Portuguese sausage like chourico (not the same as Mexican chorizo).

Instructions

Rinse the black beans well in a colander and remove any stones.

Heat a medium nonstick pot over medium heat. Add oil and cook onion and carrots for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring occasionally. 

Stir in beans, water, baking soda, and Piquant Post Tempero Baiano. Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender.

Adjust salt if needed, and stir in vinegar.

While the Feijoada stew cooks, roast the sweet potato for 1 hour at 350°F or until tender. Remove the skin and chop the flesh into cubed pieces. Garnish the feijoada with chopped sweet potato, cherry tomato, fresh cilantro and red onion. Serve with white rice for a complete meal. 

Alternatives & Substitutions

  • Get creative with the veggies you add to this dish! Mushrooms are a delicious addition, as are cauliflower and winter squash!

  • Looking for more recipes to use the Tempero Baiano spice? Try our Brazilian Fish Stew (Moqueca) or Brazilian Shrimp Stew recipes.

  • Make the authentic version of Brazilian Feijoada black bean stew with meat instead.

  • Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.

  • Post pictures of your masterpiece meal on social media and tag us. We repost!

Vegan Feijoada

Serves

4

Prep Time

15 mins

Cook Time

90 mins

Total Time

1 hour 45 mins

Piquant Post spice you’ll need: Tempero Baiano

Ingredients

  • 1 pound dry black beans

  • 3 Tbsp olive oil

  • 1 yellow onion, chopped

  • 2 carrots, peeled and chopped

  • 6 garlic cloves minced

  • 5 cups water

  • 1/2 tsp baking soda

  • 2 tsp Piquant Post Tempero Baiano

  • 1 Tbsp salt or more if desired

  • 1/2 tsp pepper

  • 1 15 can diced tomatoes

  • 2 Tbsp tomato paste

  • 1-2 Tbsp red wine vinegar

  • 1/4 cup cilantro chopped

  • 1 orange, peeled and sliced into rounds for garnish (optional)

Instructions

  1. Rinse the black beans well in a colander and remove any stones.

    Heat a medium nonstick pot over medium heat. Add oil and cook onion and carrots for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minute or until fragrant, stirring occasionally. 

  2. Stir in beans, water, baking soda, and Piquant Post Tempero Baiano. Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the canned tomatoes and tomato paste. Let cook for 10-15 minutes, or until beans are tender.

  3. Adjust salt if needed, and stir in vinegar.

  4. While the Feijoada stew cooks, roast the sweet potato for 1 hour at 350°F or until tender. Remove the skin and chop the flesh into cubed pieces. Garnish the feijoada with chopped sweet potato, cherry tomato, fresh cilantro and red onion. Serve with white rice for a complete meal. 

Notes

  • Try mashing half the beans with a potato masher (or puréing a small amount in the blender) to thicken the stew! Mashing them releases the starch in the beans which gives the stew a heartier texture.

  • Feijoada is considered the national dish of Brazil, and is usually made with a mix of meats, including traditional Portuguese sausage like chourico (not the same as Mexican chorizo).

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