Welcome back y’all! Got a tasty international recipe for you today! I know your first question is going to be what is normally in Feijoada that makes it not-vegan. Well, the answer to that is pork and beef. Neither of which you will find here.
Let’s get started! A lot of ingredients for this one: bell peppers, onion, brown rice, diced tomatoes (the recipe actually called for tomato paste but we didn’t have any and I actually think the diced tomatoes were perfect in here), oregano, black beans, sea salt, a bay leaf, a lime, an orange, cumin, vegetable broth, garlic, cilantro, and allspice. You’ll notice in some of my posts the veggies are already cut up (no photos of the intact ones). That’s because I like to prep before a big cooking weekend. We grocery shop, rinse all the veggies, and chop them up so they are ready to go when it’s time to cook. This process saves me a lot of time.
Start by cooking the rice. This will take a bit of time.
In a large saucepan, cook the peppers, onions, and garlic. Once those are near done, add the black beans and the diced tomatoes. Lastly, add the cumin, allspice, sea salt, and oregano and throw some vegetable broth in there to give it a stew-like thickness. You can add a bay leaf as well but don’t forget to remove it once the cooking is done. Mix everything together and let it simmer for a bit. Once it’s cooked, remove it from the stove and squeeze a lime on it, mixing the lime juice in.
The rice is the base for this dish.
Top with the stew.
Garnish with cilantro and orange slices (eat the orange slices with the meal-they add a perfect amount of sweetness).
