Vegetarian Feijoada

Ingredients

Feijoada

• 1 pound dry black beans
• 3 tbsp olive oil
• 1 yellow onion chopped
• 1 pound Portobella mushrooms stems discarded and caps sliced 1/2-inch thick, OPTIONAL
• 6 garlic cloves minced
• 5 cups water
• 1/4 tsp cumin
• 2 sweet potatoes peeled and 1-inch cubed
• 2 bay leaf
• 1 tbsp salt or more if desired
• 1/2 tsp pepper
• 1 14.5 can diced tomatoes
• 2 tbsp tomato paste
• 1-2 tbsp red wine vinegar
• 1/4 cup cilantro chopped

Directions

Feijoada

1. Rinse black beans.
2. Soak beans with enough water to cover by 2 to 3 inches. Place in the fridge or leave at room temp overnight (8 hours) and add more water if needed.
3. Make rice if you're going to serve this over rice.
4. Heat a medium pot over medium heat. Add oil and cook onion and mushrooms for 5-6 minutes or until softened, stirring every now and then. Add garlic and cook for 1 minutes or until fragrant, stirring occasionally. Remove half of the mixture with a slotted spoon and reserve.
5. Stir in beans, water, cumin, sweet potatoes, and bay leaves.
6. Increase heat to high and bring to a boil. Reduce heat to medium-low, stir, cover, and cook for 60-90 minutes or until beans are almost tender. Stir in the other half of cooked garlic, onion, mushrooms, salt, pepper, canned tomatoes, and tomato paste. Let cook for 10-15 minutes, or until beans are tender.
7. Remove bay leaves, adjust salt if needed, and stir in vinegar. Transfer about 1/2 cup of beans with their broth to a blender and blend until smooth. Mix with the vegetarian feijoada. Sprinkle chopped cilantro on top and serve.