Brazilian Black Bean Feijoada
Submitted by DOCTORSAM
Vegetarian black bean feijoada spiced with fresh ginger, cumin, and cayenne, finished with plum vinegar and roasted red peppers. Thick, smoky, and satisfying over rice or pasta.
YIELD
8 servingsPREP
10 minCOOK
35 minREADY
45 minFeijoada without the meat? Before you raise an eyebrow, hear this out.
Canned black beans get a serious upgrade with fresh grated ginger, cumin, cayenne, and a splash of plum vinegar that gives them a tangy depth you wouldn’t expect.
Partially mashing the beans creates that signature thick, saucy consistency that clings to every grain of rice.
Fire-roasted red pepper strips draped on top add sweetness and a little smoky char.
It comes together in 45 minutes and feeds a crowd.
Pro Tips
- Grate the ginger fresh on a microplane for the most aromatic punch
- Mash only about half the beans so you get both creamy texture and whole bean bites
- Char the red peppers directly over a gas flame for the smokiest flavor, then steam in a paper bag to loosen the skins
- Plum vinegar (umeboshi vinegar) is the secret here; if you can’t find it, rice vinegar with a pinch of salt works in a pinch
Ingredients
Directions
Heat oil, sauté onions until translucent.
Add cent.
Add remaining ingredients, sauté for 2 minutes, and set aside.
Prepare topping and sea salt.
Simmer for 5 more minutes.
Partially mash beans for a thick bean sauce consistency.
To roast peppers hold over a gas burner or put under the broiler, rotating the peppers until they are charred black.
Place in a paper bag and seal.
This will allow the peppers to sweat.
Peel off the charred skin and run under cold water.
Seed and slice the peppers into thin strips.
Serve the Feijoada over rice or pasta.
Garnish with red pepper strips.
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