Brazilian Feijoada (Black Bean Stew)

Ingredients:

For the stew:

• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 4 cloves garlic, minced
• 2 medium carrots, sliced
• 1 red bell pepper, chopped
• 2 cans (400 g each) of black beans, drained and rinsed
• 2 cups vegetable broth
• 1 can (400 g) of diced tomatoes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 bay leaf
• Salt and black pepper to taste

Optional for smoky flavor (especially in vegan version):

• 1 teaspoon liquid smoke
• or 1/2 teaspoon chipotle powder

For serving:

• Cooked white rice
• Orange slices (traditional garnish)
• Chopped fresh parsley or cilantro

Instructions:

1. Prepare the base:
   In a large pot, heat the olive oil over medium heat. Add the onion and cook for 5 minutes until translucent.
2. Add aromatics and vegetables:
   Stir in garlic, carrots, and bell pepper. Cook for another 3–4 minutes until slightly softened.
3. Add the seasonings:
   Mix in smoked paprika, cumin, and the bay leaf. Stir well to coat the vegetables and release the spices’ aroma.
4. Add beans and tomatoes:
   Pour in the black beans and diced tomatoes. Stir everything together.
5. Simmer with broth:
   Add the vegetable broth and bring the stew to a gentle boil. Reduce the heat to low and simmer uncovered for about 25–30 minutes, stirring occasionally, until the liquid thickens and the flavors blend beautifully.
6. Adjust seasoning:
   Remove the bay leaf, taste, and season with salt, black pepper, and liquid smoke (if using).
7. Serve:
   Spoon the feijoada over fluffy white rice, top with chopped parsley or cilantro, and serve with orange slices on the side — a Brazilian classic combination!

Tips:

• For a heartier version, add chunks of plant-based sausage or smoked tofu.
• Want extra richness? Stir in a tablespoon of olive oil or a dash of coconut milk at the end.
• This dish tastes even better the next day — perfect for meal prep!