Delightful Brazilian Vegetarian Feijoada Bowl with Sizzling Plant-based Churrasco Skewers

Allergens

Contains no common allergens unless specified.

Ingredients

• 1 cup dried black beans
• 2 cups vegetable broth
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 carrot, diced
• 1 stalk celery, diced
• 1 bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 cups cooked rice, for serving
• Fresh cilantro, for garnish

Instructions

1. a. Soak the beans in water overnight or use quick soak method. Drain and rinse. b. In a large pot, heat olive oil over medium heat. Add onion, garlic, green bell pepper, red bell pepper, carrot, and celery. Cook until softened, about 5 minutes. c. Stir in soaked beans, vegetable broth, bay leaf, cumin, paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer until beans are tender, about 1 hour. d. Meanwhile, prepare the plant based churrasco skewers according to your preferred recipe or store bought alternative. Set aside. e. Once the feijoada is cooked, remove bay leaf. Serve the bean mixture over rice, garnished with fresh cilantro and sizzling plant based churrasco skewers on the side.

Chef’s Insight

Use dried black beans instead of canned for a more authentic flavor.

Notes

Use fresh herbs for a more vibrant flavor.