This recipe comes straight from the cookbook, “Passionate Vegetarian” by Crescent Dragonwagon. I have adapted it a little but I did want to give her the credit.
I tried to find the recipe online but couldn’t find anything! So I figured I should add it because we love Feijuada around here. It’s a traditional Brazilian dish & my husband is half Brazilian.
That being said, the traditional way to make it is pretty fatty because it’s a bunch of smoked pork in different forms & black beans. I will have to add in that recipe later because it is super simple. This one takes a bit more elbow grease but it’s totally worth it!
2 1/2 cups dried black beans, (soaked 8 hours to overnight)
2 bay leaves
1 onion, skin on, stuck with 4 cloves
1 onion, chopped
1 head garlic, skin on
4 cloves garlic, minced
1 canned chipotle chile with 1 teaspoon of the adobo sauce (if you don’t like spicy food, leave this out)
1 tablespoon dried oregano leaves
1 large sweet potato, cut into 1-inch cubes
2 tablespoons tomato paste
2 tablespoons freshly grated orange rind
1 to 2 teaspoons salt
2-3 tablespoons olive oil
2 carrots, diced
2 ribs celery, chopped
1 green bell pepper, stemmed, seeds & membrane removed, chopped
1 red bekk pepper, stemmed, seeds & membrane removed, chopped
2 teaspoons ground cumin
2 teaspoons ground chili powder
1/4 cup apple cider vinegar
Cooked rice to serve
- Drain the beans & rinse well. Place the beans in an instant pot or pressure cooker with at least an inch of water to cover them. Add the bay leaves, clove-studded onion, whole head of garlic, chipotle & oregano. Set to 45 minutes on manual on the instant pot. Once done, release the pressure.
- While the beans are cooking, add the olive oil to a skillet to sauté the vegetables. Add the chopped onion & sauté until limp & starting to color. About 6-7 minutes.
- Add the carrots to the skillet & cook for another 3 minutes. Lower the heat slightly & add the minced garlic, celery, green pepper, red pepper, cumin & chili powder. Cook, stirring, until the vegetables have lost their raw edge, about 8 more minutes. Remove from heat & set aside
- Once the beans have cooked for 45 minutes, add the sweet potatoes to the pot. If necessary, add a tiny bit more water & set your instant pot for 10 more minutes. Once done, release the pressure & make sure the beans & potatoes are cooked well & no longer hard.
- Scoop out & discard the onion. Scoop out the garlic & reserve. Set it aside to cool.
- Add the tomato paste, grated orange rind, salt, seasoned vegetables & squeezed out garlic head to the beans.
- Turn the instant pot to the sauté function & cook for about 15 minutes to meld all the flavors & reduce the sauce. You want it to be a bit thick so when you serve it with rice it doesn’t run all over the plate.
- Enjoy with rice, sautéed collards & orange slices.