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Vegan feijoada

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Vegan feijoada

In a partnership with

@delirec

🇧🇷Brazil

View in original language

(Português)

Tempo de preparo

90 min(s)

Porções

8 servings

Márcia Unfer

@marciaunfer
  • Ingredients
  • Recipe
  • Black beans soaked for 24 hours, changing the water twice during this period600 g
  • Red Bell Pepper1 unit(s)
  • Peeled Beetroot1 unit(s)
  • Peeled onion2 unit(s)
  • Peeled Garlic4 unit(s)
  • Carrot1 unit(s)
  • Chayote1 unit(s)
  • Peeled Beetroot1 unit(s)
  • Bay leaves2 unit(s)
  • Salt to taste
  • Black pepper to taste
  • Smoked paprika2 dessert spoon
  • Chimichuri2 dessert spoon
  • Olive oil2 tablespoon
  1. Dice all vegetables
  2. Heat the olive oil and sauté in this order: bell pepper, onion, garlic, eggplant, beetroot, chayote, until lightly golden
  3. Drain and add the beans. Cook with 2 liters of water until the beans are soft and full-bodied. If necessary, add more water
  4. Add the seasonings, and the carrot, cook another 10 minutes, taste and it's ready!

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