Vegan feijoada

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Vegan feijoada

Name: Vegan feijoada
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 Porções
Ingredients: 600 g Black beans soaked for 24 hours, changing the water twice during this period; 1 unit(s) Red Bell Pepper; 1 unit(s) Peeled Beetroot; 2 unit(s) Peeled onion; 4 unit(s) Peeled Garlic; 1 unit(s) Carrot; 1 unit(s) Chayote; 1 unit(s) Peeled Beetroot; 2 unit(s) Bay leaves; to taste Salt; to taste Black pepper; 2 dessert spoon Smoked paprika; 2 dessert spoon Chimichuri; 2 tablespoon Olive oil

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@delirec

🇧🇷Brazil

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View in original language

(Português)

90 min(s)

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

Dice all vegetables
Heat the olive oil and sauté in this order: bell pepper, onion, garlic, eggplant, beetroot, chayote, until lightly golden
Drain and add the beans. Cook with 2 liters of water until the beans are soft and full-bodied. If necessary, add more water
Add the seasonings, and the carrot, cook another 10 minutes, taste and it's ready!

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Vegan feijoada

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