This vegan version of Brazil’s famous national dish, feijoada, is an abundantly nourishing stew. Optional embellishments include steamed fresh greens and slices of mango and/or papaya.

Yield: 6 to 8 servings 

For the Rice

1 cup tomato juice or tomato sauce

3 cups water

1½ cups raw brown rice, rinsed

For the Stew

1 Tbsp olive oil

1 large onion, chopped

2 cloves garlic, minced

2 medium sweet potatoes, peeled and diced

1½ cups water

3 to 3½ cups black beans, cooked, or 2 15-oz cans, drained and rinsed

1 medium red bell pepper, cut into short, narrow strips

1 medium green or yellow bell pepper, cut into short, narrow strips

1 cup diced tomatoes

2 small fresh hot green chili peppers, seeded and thinly sliced, divided

1½ tsp ground cumin

½ tsp dried thyme

½ cup chopped fresh parsley or cilantro

Salt and freshly ground pepper to taste

For the rice, combine the tomato juice with the water in a large saucepan and bring to a slow boil. Add the rice, then lower the heat and simmer gently with the cover ajar until all the liquid is absorbed and the rice is tender, about 30 minutes. Cover and set the cooked rice aside.

For the stew, heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden. Stir in the sweet potatoes and water. Bring stew to a slow boil, then lower the heat. Simmer gently over low heat with the cover ajar until the sweet potatoes are just tender but still firm, about 10 to 15 minutes.

Add the beans, bell peppers, tomatoes, one of the chili peppers, cumin and thyme. Simmer gently for 10 to 15 minutes longer, uncovered. The stew should have the consistency of a thick chili. Add a bit more water if it is too thick.

Stir in half of the parsley and season with salt and pepper. Serve over the hot cooked rice in shallow bowls and garnish each serving with a little extra parsley and a few slices of the reserved chili pepper. 

Recipe and image courtesy of Nava Atlas.

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