Vegan Feijoada Brazilian Black Beans Stew

Heat the olive oil in a large, deep pan and fry the onion and carrot for 3-4 minutes until they soften a bit.

Add the garlic and continue to cook for another minute until fragrant.

Stir in the oregano, ground cumin and smoked paprika and cook for a further minute.

Add the sweet potato, vegetable stock, red wine vinegar, bay leaf and black beans. Add the water (enough to cover the beans), stir to combine and bring to a boil.

Lower the heat, cover the pan with a lid and simmer for 15-20 minutes.

Season to taste and serve with white rice or your favourite bread.

Equipment Needed

Dietary

Allergens