Brazilian Black Bean Stew Recipe | Vegetarian Times Skip to main content

Brazilian Black Bean Stew

Here's a quick vegetarian version of the Brazilian national dish known as feijoada. This stew entices the eye with the colorful contrast of black beans and sweet potatoes and pleases the palate with nourishing ingredients.



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1 Tbs. vegetable oil
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1 large onion, chopped
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2 medium cloves garlic, minced
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2 medium sweet potatoes (1 to 1 ¼ lbs.), peeled and diced
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1 large red bell pepper, diced
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14.5-oz. can diced tomatoes
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1 small hot green chili pepper, or more to taste, minced
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2 16-oz. cans black beans, drained and rinsed
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1 ripe mango, pitted, peeled and diced
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¼ cup chopped fresh cilantro
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¼ tsp. salt


Meal plan:

  1. Steam some Swiss chard while the stew is simmering and serve with warmed flour tortillas.
    In large pot, heat oil over medium heat. Add onion and cook, stirring often, until softened, about 5 minutes. Stir in garlic and cook, stirring, until onion is golden, about 3 minutes.
  2. Stir in sweet potatoes, bell pepper, tomatoes (with liquid), chili and 1 1/2 cups water. Bring to a boil. Reduce heat to low, cover and simmer until potatoes are tender but still firm, 10 to 15 minutes.
  3. Stir in beans and simmer gently, uncovered, until heated through, about 5 minutes. Stir in mango and cook until heated through, about 1 minute. Stir in cilantro and salt. Serve hot.

Nutrition Information: 

16 g
Total Fat: 
4 g
Saturated Fat: 
61 g
211 mg
17 g
6 servings

Comments on this Recipe

I love this dish. It's full of flavor and very satisfying

Where are the directions???

First just to mention, that FEIJOADA, it's a Portuguese National dish that was exported to Brazil. Second, the traditional recipe from Brazil has "Palma oil". Which is very tippical and at the same time very important.

This dish is absolutely THE BEST! Everyone I have served this to love it.

The first day, it didn't have much taste. After being in the fridge overnight, the next night I added more garlic and the flavors had mixed together it tasted way better. I wouldn't make it and eat it the same day again, i'd always make it the day before.

I can't get enough of this stew! Was given a casserole of it for Christmas and just made a double batch so I could put it in the freezer! Is as good, if not better, than any stew with meat which isn't missed at all, love it.

I just made it and it was AWESOME. Thanks a lot.

Excellent! I will definitely make this again! The mango adds a unique dimension to the stew.... Perfect ;)

You can't go wrong with black bean and mango. I included this in my February real food meal plan. Thanks!

We love this recipe! I have been making it lots since it first appeared in VT. It is a hit whereever I serve it.

Just made this dish and I really like it. The mango makes it especially delicious. I remember eating this dish in Brazil and it is cool tobring it to the US.

Delicious, even my non vegetarian husband liked it! I used frozen mango chucks defrosted because I couldn't find a ripe mango.

I think that it looks delicious, but nobody eats that in Brazil.

I bought the ingredients then in the directions it mentions swiss chard. I made it without. We enjoyed it.