Vegetables & legumes
Vegetarian Feijoada
A meat-free version with black beans, vegetables and smoky plant-based touches.
VegetarianVeganGluten-free
Ingredients
- 500 g black beans, soaked overnight
- 1 onion, chopped
- 4 garlic cloves
- 200 g pumpkin, diced
- 1 carrot, sliced
- 200 g mushrooms, quartered
- 1 red bell pepper, in strips
- 2 bay leaves
- 1 teaspoon smoked paprika
- 3 tablespoons olive oil
- Salt and pepper to taste
Step-by-step
Using a different robot? Switch it here:
- Put the garlic and onion in the mixing bowl, 5 sec/speed 5.
- Add the oil and sauté 5 min/120°C/speed 1.
- Add the bell pepper and mushrooms; sauté 5 min/120°C/reverse/spoon speed.
- Add the drained beans, pumpkin, carrot, bay leaves, paprika and 1 liter water.
- Set 45 min/100°C/reverse/spoon speed with the steaming basket over the lid.
- Remove the bay leaves and adjust the salt and pepper.
- Blend a ladle of beans separately and return it to the mixing bowl to thicken.
- Serve with white rice and sautéed kale.
Tips
- Smoked paprika brings the touch that meat normally provides.
- Suitable for vegans if served with butter-free farofa.
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