Feijoada is a classic Brazilian dish, an all-day sort of dish that comes from the same family as French cassoulets and American baked beans. While there are as many versions as there are cooks in Brazil, the basic elements of the dish are always the same: black beans and an assortment of vegetables. Traditionally, a hodgepodge of cured meats are thrown into the mix but our version ups the veg-content instead. A surprising aspect of feijoada is the orange. The habit of serving sliced oranges with feijoada may seem unusual if you’ve never tried it, but the juicy tang of the citrus provides a refreshing contrast to the richness of the dish. It’s what really sets this recipe apart from a run-of-the-mill bean soup.
3tbspMcKay’s Chicken Style Instant Broth and Seasoningor other chicken-like seasoning
1tspBragg Liquid Aminosor low-sodium soy sauce
1tsporegano, dried
1tspcumin, ground
1dashcayenne
salt to taste
2tbspfresh lemon juice
¼cupcilantro, chopped (optional)
vegan sour cream (optional)
Instructions
1
Add the ingredients to a large, heavy-bottomed pot ( except for the lemon juice, cilantro and sour cream) and cook over medium to low heat , covered.
2
Stir occasionally, until the celery and bell pepper are tender.
3
Before serving, stir in lemon juice.
4
Ladle into bowls and serve with a small dollop of sour cream and a sprinkling of cilantro.
Nutrition Facts
8 servings
Serving size
1 cup
Amount per serving
Calories235
% Daily Value *
Total Fat2g3%
Saturated Fat 0g
Trans Fat 0g
Cholesterol0mg
Sodium570mg25%
Total Carbohydrate43g16%
Dietary Fiber 15g54%
Total Sugars 5g
Protein14g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3cupswater
4(15 oz) cans black beans, drained and rinsed
1(15 oz) can stewed tomatoes, diced
1cuponion, diced
4cloves garlic, minced
2stalks celery, diced
½green bell pepper, diced
3tbspMcKay’s Chicken Style Instant Broth and Seasoningor other chicken-like seasoning
1tspBragg Liquid Aminosor low-sodium soy sauce
1tsporegano, dried
1tspcumin, ground
1dashcayenne
salt to taste
2tbspfresh lemon juice
¼cupcilantro, chopped (optional)
vegan sour cream (optional)
Directions
1
Add the ingredients to a large, heavy-bottomed pot ( except for the lemon juice, cilantro and sour cream) and cook over medium to low heat , covered.
2
Stir occasionally, until the celery and bell pepper are tender.
3
Before serving, stir in lemon juice.
4
Ladle into bowls and serve with a small dollop of sour cream and a sprinkling of cilantro.
Also about how long does it take to cook over medium heat? 10 minutes, an hour, just so I can plan my time approximately. What would I serve to go with this. I thank you for your time. Edythe
I’d like to make this for bible study group, how do I serve orange slices with it? Do they squeeze a slice over their bowl of stew? Or do I squeeze an orange over the whole stew? I would like to serve properly.
AuthorLife and Health Network
Also about how long does it take to cook over medium heat? 10 minutes, an hour, just so I can plan my time approximately. What would I serve to go with this. I thank you for your time. Edythe
I’d like to make this for bible study group, how do I serve orange slices with it? Do they squeeze a slice over their bowl of stew? Or do I squeeze an orange over the whole stew? I would like to serve properly.