Feijoada – Brasilianischer Bohneneintopf

Feijoada – Brazilian Bean Stew

Pane-Bistecca

Feijoada – Brazilian Bean Stew – means beans in Brazilian and they are served like a stew. Mine is meatless, gluten-free and vegan. It is one of the national dishes of Brazil, it is served everywhere, usually with meat in it. The dish was invented by the Portuguese. They used the leftovers of pork and beef such as ears, feet, tails and cooked them with black beans to make a stew. Among the poor population, only the rice, beans and, if available, carne seca or carne de sol, heavily salted and dried beef, are put on the table.

Such stews go back to the time of the Romans. The dish spread so far, so in France there is the cassoulet, in Milano the cassoeula, in Romania the fasole cu carnati, in Spain the fabada Asturiana and in Portugal the feijoada of Minho Province in the north.

This entry takes part in Volkermampft’s culinary world travel.

Prep time

15 min

Cooking time

1 h

Portionen

Totale Zeit

1 h 15 min

Ingredients

300 g Potatoes
1 red and 1 yellow Capsicum
1 red Onion
2 Tomatoes
Salt and Pepper
Olive Oil
1 Onion chopped
3 Garlic cloves chopped
1 tsp Paprika
1 tsp Cumin Powder
1 tsp Thyme
2 tbsp Tomato Paste
1 can Black Beans washed
2oo ml Vegetable Broth

Instructions

Step 1

Cut the vegetables – from potato to tomato – into cubes and lay them out on a baking tray. Season and drizzle with a little oil and roast for 30 minutes at 180 C degrees.

Step 2

Sauté the chopped onion in the oil in a deep pot, then add the garlic. Add the paprika and coriander and mix.

Step 3

Add the beans and the tomato puree. Mix well and add the broth. The beans should be covered. Simmer for 20 minutes, then add the roasted vegetables, season, and simmer for another 5-10 minutes. Serve with white rice.