Brazilian Vegan Black Bean Feijoada
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
Latin · 55 min · Beans · vegetarian, vegan, gluten-free, dairy-free
481 cal
18g protein
82g carbs
9g fat
per serving · estimated
Ingredients
- 3 (15 oz) cans canned black beans
- 1/4 tbsp smoked paprika
- 1 portobello mushrooms
- 1 yellow onion
- 2 garlic cloves
- 1 bay leaves
- 1 orange
- 3/4 cup vegetable broth
- 1 tbsp olive oil
- 3/4 cup white rice
Method (tap to check — screen stays awake)
- Saute diced onion and chopped portobello in olive oil until browned, about 8 minutes.
- Add garlic and smoked paprika; cook 1 minute until fragrant.
- Stir in black beans with their liquid, vegetable broth, and bay leaves.
- Simmer 30 minutes until thick, mashing some beans to build body.
- Squeeze in orange juice and season with salt.
- Cook white rice and serve the feijoada over it.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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