black bean stew

Feijoada is Brazil’s most beloved dish for a reason: it is absolutely delicious! Black beans simmer with smoked pork and beef until tender, rich and oh so flavorful. In a nutshell, this is how Brazilians do comfort food!

Feijoada

smoked calabresa sausages (about 1 pound)

paio sausages (about 8 ounces)

black beans (about 2.2 pounds)

bay leaves

orange

vegetable oil

thick cut bacon, diced

onion,

garlic,

Salt and pepper,

The day before you plan on cooking the...

The day before you plan on cooking the feijoada, trim the excess fat of all the meats (except the bacon) and place them in a large bowl. Cover with cold water and refrigerate for 24 hours, changing the water 3-4 times, to get rid of the excess salt.

Place the black beans in a separate bowl...

Place the black beans in a separate bowl and cover with cold water. Let them soak overnight in the fridge.

Drain the meat and beans. Place the soaked...

Drain the meat and beans. Place the soaked meat in a large Dutch oven or heavy bottomed pot and cover with enough water so they’re all submerged. Cook, over medium-high heat, until boiling. Let them boil for 20 minutes, adding more water as needed. Drain and reserve.

Combine the boiled carne seca, beans, bay leaves...

Combine the boiled carne seca, beans, bay leaves and orange in that same pot. Pour 2.5 quarts cold water and cook, over medium-high heat, until boiling. Lower the heat to a gentle simmer, cover and cook for 30 minutes.

After 30 minutes, add the sausages. Cover and...

After 30 minutes, add the sausages. Cover and continue simmering, occasionally skimming the fat that rises to the top, until the meat is tender, about 1.5 to 2 hours. 

Remove the orange and bay leaves. Discard. Remove...

Remove the orange and bay leaves. Discard. Remove the meat and sausage and slice into smaller pieces. Reserve.

Heat the oil in a sauté pan, over...

Heat the oil in a sauté pan, over medium heat. Add the bacon and cook until no longer raw but not yet golden brown, about 3-5 minutes. Add the onion and garlic and sauté until softened and fragrant, about 2-3 minutes. Add a ladleful of the cooked beans, without liquid, and stir to combine. Using a fork, mash the beans, to release their starch.

Pour that mixture into the feijoada pot and...

Pour that mixture into the feijoada pot and cook over medium heat, uncovered, for 10-15 minutes or until thickened. If too thick, add more water as needed. Taste and season with salt and pepper.

Return the meats back to the pot.

Serve with white rice, collard greens, fried bananas,...

Serve with white rice, collard greens, fried bananas, farofa, vinaigrette salsa and orange slices!

Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting!

Black Bean Butternut Squash Stew

coconut oil

onion

red bell pepper

garlic

onions

butternut squash

black beans

Italian seasoning

thyme

coconut milk

vegetable broth

vegan bouillon (I used Edward & Son’s Not-Chick’n Bouillon Cubes)

collard greens

Cayenne pepper

allspice (optional)

Heat oil in a large pot over medium-high heat. Add onions and bell peppers cook and cook until onions are soft, about 3 minutes. Stir in garlic and spring onion and cook for 1 minute

Add butternut squash, black beans, Italian Seasoning, thyme and stir to coat. Stir in coconut milk, vegetable broth. bouillon cube, allspice, cayenne pepper and bring to a boil, then reduce heat to simmer for 20 minutes.

Stir in leafy greens and cook for about 4 minutes, delicious served with brown rice and avocado.

This butternut squash looks really nutritious

There's something new about this recipe for me! I'm glad I found out about it! Thanks!

Looks like a delicious stew, loving the combination of butternut with black bean

I love stews too and they're perfect for Winter on cold days. I would love to try this squash stew.

Wow, this black bean and butternut squash stew recipe is a flavor explosion! The combination of sweet and savory with a hint of spice is perfection. I can't wait to make this again!

This stew is SO DELICIOUS!!!! I have made it many times and shared the recipe with others.  The combination of ingredients is just perfect! I make it exactly as the recipe states and enjoy the flavor combinations in this healthy, complete meal.

My picky eaters said this stew was my best dish yet and I agree! Will be making this on a regular basis. 
You’re a great chef.

Had this tonight. It was delicious and very filling! We used frozen butternut squash to save time and sprinkled some harissa seasoning because we didn’t have any of the listed spices. Definitely making this again! Thank you!

Michelle, thank you so much for this recipe! It is delicious and carried me through pregnancy. Also it worked for visiting family’s food restrictions and gluten intolerance. You are an incredible chef

This sweet butternut squash and collard greens looks really comforting

I just made this and it is delicious.  Thanks  for sharing this recipe! I will definitely make it again.

I love this soup and will make it again. Thank you for a great recipe.

Yummy …yummy … yummy! We added a bay leaf and some garam masala for additional flavour as well as the herbs you listed. Definitely a re-do! We didn’t use brown rice but toasted hamburger buns instead. Will try the brown rice next time.

Still simmering and the flavors are amazing!  I am looking forward to dinner. I absolutely love your recipes! Thank you.

Love this stew!  I didn’t know what to do with my butternut and came across this recipe.  Followed it as written and it was great, had ingredients leftover and going to make another batch.  Thanks

We loved this! I had to use Kidney beans because I didn’t have Black Beans. At the end I added salt and more allspice and cayenne pepper at the end.

This was good. Used regular coconut milk so wasn’t as good, but very good flavor. I used spinach and topped with feta, which added some tang. The brown rice and avocado make it!

I love this soup. I’ve made it several times. I just had surgery and this is what I wanted made for me when asked if I needed anything.

I made this stew for dinner last night. It's AMAZING. I was looking for an alternative to boring veg recipes and this is it - so flavorful and just a touch exotic. I'll be making this for my whole family next month. Thank you so much for sharing!

I really like your recipient!  Please make them easier to print!!

Delicious. I added a splash of Tamari and green pepper sauce. Thanks so much for the recipe

I also substitute the coconut milk for canned coconut cream they sell at trader Joe's 😋

Delicious and simple.  I sometimes substitute the squah with whatever vegetables I want (🥦  🍆 🍠 🥔 🥕 🍄) I just throw it all in. And sometimes add cooked shrimp.  My husband loves it.

I Love so much this beautiful recipe thank you

I love this recipe. So easy to make and so tasty. I’m not sure what collard greens are. I’m in New Zealand so I use silver beet. I always grow butternut pumpkin in the summer so I make this frequently in autumn / winter.

Delicious!🔥 I used red leaf kale and added cumin, coriander, allspice, cinnamon and red lentil rice (I hardly ever measure, just add seasonings for taste). I used the leftover soup to make enchiladas. Thank You...really trying to eat more vegan!! 
Ms. Rae Diva❤

Such a delicious recipe! Have made it twice in as many days! We ended up wanting more of a soup, so we used the whole can of coconut milk and the whole carton of vegetable broth - and it turned out wonderfully. The second time, we added some salt and a little curry powder instead of the cayenne as that proved to provide a little too much heat for our liking. This has quickly become part of our usual soup rotation. Bravo!

Michelle,  I would really like to thank you for this recipe.  I just finished making this dish and I can not stop eating it.  I will add some shredded chicken to a portion of it for the non vegetarians.  Unless i eat it all before  supper!

What a great flavor!
We really enjoyed this for dinner tonight.
Butternut Squash is a fave and it was mouth watering.

Amazing my color wasn’t quite the same but it was delicious!!!

Just what I needed isolating in Manitoba, Canada where it is currently -24 Celsius. I didn’t have any coconut milk so I ended up putting in a whole litre of vegetable broth. Added extra Italian seasoning and cayenne to compensate for the extra liquid. Used a whole bag of frozen store bought butternut squash. Saw that several people had served it over cauliflower rice so I just threw a half bag of California riced vegetable mix right in to the stew. Absolutely delicious and a good way to use up stored up foodstuffs since I can’t go out shopping. Had no greens but didn’t miss them.

This soup had no business being this good!!! Oh my goodness! I ended up subbing a dash of cumin for the cayenne pepper, doubling the liquids (I added more squash because butternut is one of my faves, so more of a soup) and adding another cube of the Edward &amp; Son’s Low sodium Veggie Bouillon Cubes… and let me tell you. This was an amazing dinner! I ended up having 2 bowls and it was so filling! I’m on my lunch break now having some of it and it’s really blowing my mind how well this tastes! This one is definitely getting saved. Thank you so much for sharing!

I loved this stew and I followed it exactly as written.
The only drawback was that it didn’t have that beautiful orange color like yours. Am I missing something?

Yum. This is a wonderfully flavored, colorful soup!! I did not have cayenne, so substituted a pinch of Chipotle chili powder. I also used kale ones of collard greens,  because that's what i had.  I will be making this again!!

I made this last night and it was delicious. I am oil free, so I sautéed the vegetables in water but otherwise made the recipe as written. It was great. My non-vegan husband loved it too. I will definitely be making again. Warm and comforting! Thank you.

I LOVE this stew—and have made it three times now!  Thank you!!

Could I use soy or almond milk instead of coconut? I get really sick from coconut stuff.

I made this dish and my family loved it! I severed it  over cauliflower rice. 
Planning to make again. Thank you for sharing your delicious recipes  with us.

Was skeptical but gad I made it. IT’S DELICIOUS! Thanks for sharing.

Absolutely delicious!!! I served it over brown rice. I used buttercup squash from my garden and it worked just fine. This recipe is a keeper!

This soup is delicious, it is now my favorite fall soup! I'll be making batches and freezing.
I used my immersion blender to blend the squash, it was definitely thicker, almost like a chili. It was delicious with avocado and blue cheese sprinkled on top! THANK YOU for sharing!!

Good stuff! Very warming and comforting. I used sweet potato instead of squash because I prefer it, and seasoned it with Ras El Hanout. Yummy!

This is my favourite fall soup. I’ve been making it regularly for a couple years now. Thanks for sharing!

I made this last year for the first time,  and it was delicious!  This is now part of my fall/winter meal rotation.

Michelle,
This recipe has been one of my go tos the last two falls. I made it again tonight and was reminded how amazing it is! 
Thanks for the delicious recipes :)

I'm all about black beans. They are very healthy for us.

I made this recipe since I have a butternut squash that I wasn't sure how to prepared it. It came out really delicious even my husband love it! 
I used most of the ingredients listed in the recipe except I added Cumin for extra flavor and kick, believe me, you should consider adding it. It is so good! I also added Cilantro since is my favorite herb for stews.

OMG yum! I used sage instead of thyme and half squash half sweet potato (bc that’s what I had on hand)... and everyone in the house (including teenagers) loved it!!

Coconut milk is not a substitute for dairy. It is a main ingredient in foods all over the world. One would never want to "substitute dairy milk" for coconut milk. They call it 'milk' because it is the liquid of the coconut. In our part of the world - I live in the Middle East - we call it coconut liquid and don't use the word 'milk' at all.

Love this! I keep rediscovering it and love it every time.

This sounds yummy. Could the milk be left out? We are orthodox and starting lent which does not allow for dairy and my husband is very strict and tries not to use substitutes for dairy.

I LOVE this stew! I made it last night for the first time and took it to work for myself and my coworkers. Rave reviews all around. It was tasty and satisfying. I don’t measure my spices but I used dried thyme because I didn’t have fresh. I also used maybe a teaspoon of allspice and cayenne pepper. Delish!

Absolutely delicious. I added a little sausage meat and diced tomatoes.

I'm new to trying vegan/gluten-free recipes. I have tried several thus far. Some are decent, but lack flavor or the consistency is a bit undesirable. However, this recipe was ABSOLUTELY delicious! It is packed with so much flavor that it's hard to be believe it's actually good for you! Definitely a keeper, and I'm super excited to try more recipes on your page!

First time making! Great recipe!
Thank you for the recipe😀

I omitted the collard greens/kale/spinach for our family's preferences and was pleasantly surprised with the good meld of flavors this soup creates in a very quick time (my squash was already cooked). Very satisfying on a  winter day, even when served without cornbread/bread/crackers.

I'm in Canada under a polar vortex right now so this was a great dish to have for supper tonight.  I'm not vegan (or even vegetarian) but I do try to have a meal or two each week that is vegetarian and black beans are a favourite. I used kale for the greens because collard greens aren't really common in Canada. (I did try them when we were in Louisiana and I liked them.)  Thanks for the recipe.

Delicious!  Made it for the Super Bowl!  Hubby loved it too!  Served with naan.  Yum!

This was delicious! I added the optional spinach and I highly recommend if you're on the fence, just add it! Will be making this again.  Just the right amount of spice too.

Hi Michelle,
Great recipe! Thank you for sharing it. I just finished making it and had my first taste. I made it with almond milk instead of coconut. Delicious!
Mary Ann

I made this soup this afternoon. So good! I look the flavors, the colorfulness of it and that it's packed with nutrition! Thanks for a great recipe. I'll be making this again!

Made this recipe and absolutely loved it! Thanks 💜

Yummy!!  I made as listed with one exception. I used lite coconut milk and it was still pretty creamy.  So good, the right amount of sweet and spice. It’s making me very happy.  Thank you!!

Hi Michelle - I just made this for the SECOND time this week. I prepped it on Sunday for my lunches for the week and my husband loved it so much that I made him his own batch two days later! So delicious!

I have made a few recipes from your site. Absolutely fantastic flavors. I'm GF and vegan and I'm so happy to have found your recipes.

Recently decided to follow a vegan lifestyle and I stumbled upon your website. It’s been so helpful! I tried this recipe today and I love it! colors are gorgeous and it’s flavor packed!

I made this yesterday for the first time...amazing!! Love the flavors..will definitely make it again!

Made this soup tonight. I took some of squash out after simmering and purified with my immersion blender then added back to the soup. I didn’t have kale so I used Swiss chard, and I added more broth to make it soupier.
Holy cow - this is an amazing soup- definitely a keeper!

So I made this tonight. I took some of the butternut squash out after simmering and used my immersion blender to purify- added back to the soup. I didn’t have kale so I used Swiss chard. I also added more broth to make it soupier.
Holy cow was this an amazing soup- definitely a keeper!!!

This was amazing.   I used chicken stocked and cashew milk.  This also freezes really well.   I portioned it out for lunch and it was perfect for work

This was so good. Thank you. This is definitely making it in my rotation for healthy awesome meals!

This was very tasty!  Great combination of flavours (and I didn't even have all the ingredients :) I will definitely make this again. Thanks!

Delicious, except had to cut the cayenne in half.

This stew is fantastic! It'll be in our regular rotation. I used the whole pepper, went heavy on the garlic, and used lacinto kale for the leafy green. It was hearty and delicious!

I was looking for a recipe to use black beans and butternut squash that wasn't soup.  The fact that this had coconut milk caught my eye, especially since I had part of can unused.  This stew turned out very tasty.  I loved how the Italian spices and a touch of allspice worked so well with the coconut milk.  I will definitely make this again, especially with winter upon us.

I made this for my husband who is vegetarian and he loved it!! He normally does not like different spices but when I told him what was in it he was very pleasantly surprised. Now I can cook with more variety of flavors for him. 
I have a very large container of Italian spices and I opened the incorrect side and poured in about a third of a cup into the stew by mistake...it really didn't ruin it at all but I was afraid it was going to be too much. It all worked out better than expected.

Oops, I forgot the sweet pepper!   Didn’t matter, it was still wonderful!   I used kale instead of collard greens because it’s what I had.  Will definitely make this again.  Thank you for this delicious recipe!

I have made this soup 4 times now because I love it so much! The last time I was out of black beans so I subbed white canneli beans and I added a can of corn and it was DELICIOUS! My kids also love it.

Turned out excellently. Added some jalapenos because I love spicy food. And it would have been fantastic with or without that addition. Well done! And, thank you!

This is AMAZING and so comforting... while it was cooking I thought the seasonings (Italian and thyme) smelled way too strong. But I was so pleasantly surprised! This is definitely being put into my soup rotation. Thank you!

Delicious!! I added the full can of coconut milk and some extra water to make it soupier- will def make this again. Very tasty. 👍👍

This soup is easy AND awesome! Yummy 😋😋

This recipe was so good! Had to improvise with half butternut squash and half acorn squash, used whole can of coconut milk, and a little extra veggie broth...but this is a must with some rice.

Delicious. Had it tonight and it was so good.

Delicious and easy! Only changes were using the whole pepper and omitting green onion. Will definitely make again. Avocado on top is a plus, for sure. I ended up with with a lot of leftover squash and coconut milk, so I think it would make sense to double it next time.

what about the hurricanes and all the people but if you like it there its great but I still like Ohio. this is a good recipe and thank you for sharing it to all of us

I am not a vegetarian but this is one of the most delicious things I've ever tasted! I've shared the recipe with all my friends and will definitely make it regularly. Thank you very much for sharing!

LOVE IT!  It's a cold, drizzly, late October day in Massachusetts...this hit the spot!  I would have loved it any day of the year...coconut &amp; cayenne....black beans &amp; butternut squash...YUMM!    I served it with a dollop of sour cream.  Easy, filling, healthy, and DELISH!

Do you think you could sub the butternut squash for sweet potatoes? I cant seem to get a hold of butternut squash right now.

I made this for dinner tonight, adding the allspice. It was delicious! We both agreed this needs to be added to the rotation recipes list. Thanks for sharing!

This soup is out of this world! I can’t get over the depth of flavor that develops in such a short amount of time. Dinner was ready in less than 30min. I will be making this again and again.

https://www.youtube.com/watch?v=lB2Ls16CcGA&t=21s&ab_channel=HealthierSteps

Black bean with sweet butternut squash and collard greens make this healthy stew so hearty and comforting! I bought some tender collard greens at a local health food store, they were so fresh and vibrant. I decided to add some at the end of this delicious black bean and butternut squash stew. This black bean stew reminds me of my Brazilian Black Bean Stew recipe and Chickpea Stew which are so flavorful.

Try our easy to follow Black Bean Stew recipe. Absolutely delicious with the best ingredients from Woolworths.

Black Bean Stew Recipe | Woolworths

white rice

sour cream

red capsicum

carrots

coriander

tsp chilli flakes

tsp cumin

tsp smokey paprika

olive oil

400 g can Italian diced tomatoes

Chop half of the coriander leaves and stir through stew. Serve with steamed rice, sour cream and remaining coriander leaves.

The famous slow-cooked, flavor-packed, umami-rich national dish of Brazil.  Featuring black beans and a variety of flavorful meats, Feijoada is an absolute feast for the taste buds! 

Feijoada (Brazilian Black Bean Stew)

oil oil

pork shoulder (, left whole and shredded at the end of cooking

onions (, sliced)

garlic (, minced)

smoked sausage (,

bacon

ham hock

water

beef bouillon base ((e.g., Better Than Bouillon))

black pepper

salt

hot sauce (, according to heat preference)

orange (,

Soak the beans in a large bowl of water overnight.

In a large Dutch oven or heavy duty pot, heat the oil over medium-high heat and brown the pork shoulder until generously browned on each side. Remove the pork and set aside. In the same pan, add the bacon and cook until slightly crispy (for the best flavor leave the grease but you can drain some of it if you prefer). Add the onions and cook the onions until soft and translucent, about 5 minutes. Add the garlic and cook for another minute. Add the crumbled Italian sausage and smoked sausage and cook until the crumbled sausage is no longer pink.

Return the pork roast to the pot along with the smoked ham hock. Drain, rinse, and add the black beans to the pot. Add the bay leaves, black pepper, and beef bouillon base/cubes. Cover the contents of the pot with water until the meat is just barely covered (about 2 quarts). Bring it to a boil, reduce the heat to low, cover and let simmer for 2 hours, making sure the beans are soft. About 1 1/2 hours into the cooking time, if using whole pork roast, remove and either shred or cut it into chunks, and return to the pot.  Do the same with the meat on the smoked ham hock.If the feijoada is too liquidy, uncover the pot and continue to cook for another 20 minutes or so to allow some of the liquid to evaporate. Add more salt to taste as needed. Add some hot sauce according heat preference. Discard the bay leaves.Serve with rice and the fresh orange slices.

I know this is not authentic, but it is delicious.  I made the full recipe and froze some (I’m a single household).  It froze beautifully.  I’ll be making some more soon.

How can I modify this recipe using an old-school Presto pressure cooker?

This was really tasty. I have had this in Brazil. I did not use the Italian sausage. I didn’t think that would blend with the rest of the ingredients.   Will definitely make again.

Fantastic!!! used a meat arrangement from a local Brazilian market. Just can't bring myself to use the pig ear but replaced w portuguese chourico that I grew up with and we can't get enough!!

This was absolutely delicious, a new family favorite!

I made this exactly like the recipe stated and it was AMAZING! It is going to be a staple in our house now!  Thank you for taking me on a trip to Brazil!

For over 30 years, I have been making this national dish of Brazil for my catering clients. Jan Parker Lisi, a Pam American flight attendant traveled there often and stayed with a family who shared their recipe. I present this with smoky and grilled marinated pork chops and serve it on a big platter. Rice is placed underneath, then the chops in the center. After that Brazilian collard greens cooked in OO, garlic and lemon juice, S &amp; P. A fresh salsa is then circled around that. The final touch are slices of oranges. This is a beautiful presentation and I get raves down here in the Triangle area of NC. Cheers, Zacki's Culinary Creations.

After reading the different mixtures of meat historically used in this stew I made adjustments as I don’t eat pork. I replaced the ham hock with a large oxtail, I used turkey ham for the bacon, lamb shoulder to replace pork shoulder. I make my own Italian sausage using turkey. It was very interesting, smoky, complexed and hearty. Thank you for a taste of Brazil.

This cozy Black Bean Stew is a Hispanic-inspired dish with bold flavors. Sautéed vegetables, canned black beans, Mexican herbs and spices, and masa harina are simmered in a thick and comforting vegetable broth. Vegan and Gluten-Free.

Black Bean Stew

avocado oil

yellow onion (fine dice)

red bell pepper (fine dice)

poblano pepper (fine dice (or sub 1 green bell pepper))

cilantro (stems and leaves divided and finely chopped)

cumin

oregano

cayenne pepper (optional, omit

tomatoes

black beans, drained and rinsed (3 cans)

masa harina

lime

Serving Suggestions: rice (plantains,

Sauté: Warm the oil in a large pot or dutch oven over medium-high heat. Add the onion and bell peppers and sauté for 7 to 9 minutes, stirring occasionally, until the onion is beginning to brown. Reduce the heat to medium.

Aromatics: Add the garlic, finely diced cilantro stems, cumin, oregano, and cayenne pepper, if using. Mix well and sauté for 2 to 3 minutes, until the spices begin to stick to the bottom of the pot.

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