At the center of a matte stone plate, the dark, rich stew is pooled, flecked with vibrant chunks of red bell pepper and deep green spinach. The crisp yellow corn cakes are arranged charmingly around the stew, their sunny hue contrasting beautifully with the darker core. A vibrant blend of fresh greens nestles at the edge of the plate, the whole arrangement finished with a drizzle of striking green chimichurri.

Vegetarian Coconut Black Bean Feijoada

Name: Vegetarian Coconut Black Bean Feijoada
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 2 servings
Cuisine: Brazilian
Ingredients: 1 cup black beans soaked overnight; 1 can coconut milk; 1 medium red bell pepper diced; 2 cups spinach roughly chopped; 1 medium sweet potato diced; 1 jalapeno pepper seeded and minced; 2 cloves garlic minced; 1 tsp cumin; 1 tsp coriander; 1 cup cornmeal; 1 tsp baking powder; 2 tbsp raw sugar; to taste salt; 2 tbsp vegetable oil

Creamy coconut bean stew with seasonal vegetables and spices.

Category Main Course

Prep 20 minutes

Cook 85 minutes

Style Brazilian

Technique Simmering

Diet Friendly Vegetarian

Daily recipe · December 07, 2024

A little about this dish

Indulge in a warming and vibrant twist on a classic Brazilian dish, redesigned for the cool seasons. With an array of savory vegetables, delicious spices, and rich, coconut-infused black beans, you will not miss the traditional meat components in this vegetarian take on 'Feijoada'. The highlight is the black beans, cooked to become creamy, hearty, and infused with the complex sweetness of coconut milk.

Ingredients (for 2)

Black beans — 1 cup — soaked overnight
Coconut milk — 1 can
Red bell pepper — 1 medium — diced
Spinach — 2 cups — roughly chopped
Sweet potato — 1 medium — diced
Jalapeno pepper — 1 — seeded and minced
Garlic — 2 cloves — minced
Cumin — 1 tsp
Coriander — 1 tsp
Cornmeal — 1 cup
Baking powder — 1 tsp
Raw sugar — 2 tbsp
Salt — to taste
Vegetable oil — 2 tbsp

Preparation

Step 1 — 💦🥣🌱

Rinse and drain the black beans that were soaked overnight.
Step 2 — 🍳🌶️🥣

In a large pot, sauté the minced garlic and jalapeño in 2 tbsp of vegetable oil until they release their aroma.
Step 3 — 🥘🥥🍲

Add the beans to the pot, then add cumin, coriander, and pour in the can of coconut milk. Cover and let it simmer till the beans are tender, about an hour.
Step 4 — 🌽🥣💧

In a separate bowl, combine the cornmeal, baking powder, sugar, and a pinch of salt. Stir in boiling water to form a firm but not dry dough.
Step 5 — 🍘🍳🔥

Form small patties from the dough and fry them in a pan with a bit of oil until they are golden brown on both sides. These will be your corn cakes.
Step 6 — 🫑🍠🥬

Add diced red bell pepper, sweet potato, and roughly chopped spinach to the beans, and let it cook for an additional 15 minutes or until the vegetables are soft.
Step 7 — 🍲🍽️🎉

Portion the stew into bowls and serve each bowl with a side of corn cakes.

A final fox tip

This dish can easily be made vegan by substituting sugar with coconut sugar or maple syrup. To add a festive twist, toss in some dried cranberries into the stew. Moreover, kids can have fun helping out in the kitchen by shaping the corn cakes into fun, whimsical shapes.