Campus Construction Update

Starting September 14, we’re closing the Menino building lobby entrance. This, along with the ongoing Yawkey building entrance closure, will help us bring you an even better campus experience that matches the exceptional care you've come to expect. Please enter the Menino and Yawkey buildings through the Moakley building, and make sure to leave extra time to get to your appointment. Thank you for your patience. 

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Feijoada (pronounced “fedg-wada”) is a Brazilian black bean stew typically made with various smoked meats. This recipe is a vegetarian variation using smoked paprika for that “smokey” flavor.

Try out parboiled brown rice recipe, or cook brown rice according to package instructions.

Ingredients


Beans - 1 lb dry black beans Water - 6 cups Oil - 2 Tablespoons canola, avocado, sesame, sunflower or light olive oil, divided Onion - 1 large yellow onion, diced small Bell-pepper - 1 red bell pepper Garlic - 2 cloves, minced (or ¼ teaspoon, powdered) Orange-peel - 2 inch strip (optional) Bay-leaf - 1 each Black-pepper - ¼ teaspoon, ground Cumin -1 teaspoon Paprika - 1 teaspoon, smoked Salt - ½ teaspoon Tomato - 1 ½ cup, diced Herbs - ¼ cup chopped fresh cilantro or parsley (optional) Rice - 4 cups cooked brown rice

Instructions

Step 1
Sort the black beans, discarding any stones or damaged beans.
Step 2
Soak the beans in 6 cups of water to soften before cooking. For a quick soak, bring beans and water to a boil. Turn off heat. Let sit 1 hour. Discard soaking water. For overnight (or for at least 4 hours in the refrigerator), discard soaking water.
Step 3
Simmer the black bean in a large, heavy-bottom stock pot over medium-high heat. Mix the black beans with 6 cups of water. Cover the pan and reduce heat. Let simmer over low heat for 40-60 minutes, until tender. Drain beans in a colander.
Step 4
Return the cleaned stock pot to the stove. Heat the oil over medium heat and cook the diced onion, red pepper, and garlic for 2 minutes, stirring occasionally.
Step 5
Add the cooked beans, orange peel, bay leaf, seasonings, tomato, and 1 ½ cups water to the stock pot. Cover and let simmer over medium-low heat for additional 15-20 minutes. Remove bay leaf and orange peel, and discard.
Step 6
If desired, mash some of the beans for a smoother product.
Step 7
Right before serving, sprinkle the chopped cilantro or parsley if desired.

Notes

You can use 3 cans of low-sodium black beans for a quick and easy option. Rinse beans and continue recipe at step #5. 

Nutrition Information

Dietary Restrictions

Vegan