Best Brazilian Vegetable Feijoada Recipes

BRAZILIAN VEGETABLE FEIJOADA

Steps:

• In a large pot over medium heat, heat oil.
• Add pepper flakes, cumin, and thyme, and cook, stirring, until fragrant, about 20 seconds.
• Add sweet potatoes and cook for 5 minutes, stirring occasionally.
• Add leek and cook for 5 minutes more, stirring occasionally.
• Stir in peppers and onion and cook for 5 minutes.
• Add rum and lime juice.
• Cook until sweet potatoes are tender, about 5 minutes more.
• Stir in tomato.
• Spray a small saucepan with nonstick cooking spray.
• Add beans and cook until hot, about 3 minutes. (Add water a little at a time to prevent sticking.)
• To serve, pour beans in a casserole, serving bowl, or platter, and pour sweet potato mixture on top of beans.
• Garnish with cilantro.
• If serving over rice or other grain, form a ring around serving platter with rice or grain, pour beans into center of platter, and top with sweet potato mixture.
• Per Serving: 305 Calories; 10g Protein; 5g Fat; 54g Carbohydrates; 0 Cholesterol; 22mg Sodium; 12g Fiber.

BRAZILIAN VEGETABLE FEIJOADA

Steps:

• Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
• Add sweet potatoes; cook 5 minutes.
• Add leeks; cook 5 minutes more.
• Stir in bell peppers and onion, cook 5 minutes.
• Add lime juice, combine well and cook 5 minutes more.
• Add tomato slices.
• Coat saucepan with nonstick cooking spray; set over low heat.
• Add beans and cook, stirring, until hot, about 3 minutes; drain.
• Place beans in a casserole or serving bowl; add vegetables.
• Garnish with lime or orange slices, cilantro sprigs; serve at once.

BRAZILIAN VEGETABLE FEIJOADA

Steps:

• 1. Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute. 2. Add sweet potatoes; cook 5 minutes. 3. Add leeks; cook 5 minutes more. 4. Stir in bell peppers and onion, cook 5 minutes. 5. Add lime juice, combine well and cook 5 minutes more. 6. Add tomato slices. 7. Coat saucepan with nonstick cooking spray; set over low heat. 8. Add beans and cook, stirring, until hot, about 3 minutes; drain. 9. Place beans in a casserole or serving bowl; add vegetables. 10. Garnish with lime or orange slices, cilantro sprigs; serve at once.