Black Bean Feijoada

Ingredients

• 3 cans Black beans, canned no-salt-added, one drained, two with liquid
• 2 tbsp Extra-virgin olive oil
• 2 Yellow onion, diced
• 6 cloves Garlic, minced
• 4 cups Cremini mushrooms, quartered
• 1 tbsp Smoked paprika
• 1 tsp Ground cumin
• 2 Bay leaves
• 1 Sweet potato, cubed
• 2 cups Low-sodium vegetable broth
• 1 tsp Kosher salt
• 2 Orange, peeled and sliced into rounds
• 8 cups Collard greens, sliced into ribbons
• 1 ½ cups Jasmine rice (dry)
• 1 tbsp Apple cider vinegar

Method

1. Brown the mushrooms in the oil over high heat until they squeak and take color, 8 minutes. This is where the meaty depth comes from.
2. Add the onions, cook 6 minutes, then the garlic for 1. Stir in the smoked paprika and cumin off the heat for 30 seconds.
3. Add all the beans with the liquid from two cans, the sweet potato, broth, bay leaves and salt. Simmer 35 minutes, uncovered, until it thickens and darkens.
4. Mash about a cup of the beans against the side of the pot and stir it back in. That is what turns a bean soup into feijoada.
5. Meanwhile cook the rice, and sauté the collard ribbons hard in a little oil with a pinch of salt for 4 minutes — bright green, still with bite. Finish them with the vinegar.
6. Serve over rice, with the greens on one side and the orange slices on the other. The orange cuts the richness and it is how the dish is eaten in Brazil.

Notes

✨ The restaurant touch

Do not skip the orange. Brazilians serve it for a reason — the acid and perfume reset your palate between bites of a heavy stew.

🧒 For the kids

Beans and rice with sweet potato in it. Serve the orange as dessert if the plate arrangement is a problem.

🥡 Leftovers

Distinctly better on day two. Keeps 5 days, freezes 3 months.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.