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Vegan feijoada
In a partnership with
@delirec🇧🇷Brazil
•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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