nutritional information

Per Serving:

  • Calories: 326
  • Protein: 16 g
  • Total Fat: 4 g
  • Saturated Fat: g
  • Carbohydrates: 61 g
  • Cholesterol: mg
  • Sodium: 211 mg
  • Fiber: 17 g
Vegan

Brazilian Black Bean Stew

Brazilian Black Bean Stew

6 servings

30 minutes or fewer

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.
  • 1 Tbs. vegetable oil
  • 1 large onion, chopped
  • 2 medium cloves garlic, minced
  • 2 medium sweet potatoes (1 to 1 ¼ lbs.), peeled and diced
  • 1 large red bell pepper, diced
  • 14.5-oz. can diced tomatoes
  • 1 small hot green chili pepper, or more to taste, minced
  • 2 16-oz. cans black beans, drained and rinsed
  • 1 ripe mango, pitted, peeled and diced
  • ¼ cup chopped fresh cilantro
  • 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.
February 2000

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comments

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

Alex - 2012-11-05 18:26:50

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.

Cheryl B. - 2012-08-17 09:32:25

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.

merri - 2012-06-21 06:50:40

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

Christine Swanson - 2012-05-16 15:19:20

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.

Bruno Silva - 2012-05-16 00:36:20

Where are the directions???

Debra Thomson - 2012-03-24 15:06:26

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

Lois - 2009-10-16 02:11:00