Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips

Name: Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Main Course
Ingredients: 1 cup black beans; 2 tablespoons olive oil; 1 large onion; 3 cloves garlic; 1 red bell pepper; 1 zucchini; 1 1/2 cups vegetable broth; 1 can (14 oz) diced tomatoes; 1 tablespoon smoked paprika; 1 teaspoon cumin; Salt and pepper; 2 large green plantains; Vegetable oil; Salt

A vibrant and flavorful take on a Brazilian classic

Enjoy a hearty and tangy vegetarian version of Feijoada, a traditional Brazilian stew, served with crispy plantain chips for a delectable crunch.

2 h
4
Intermediate

Ingredients

For the Feijoada

1 cup black beans

soaked overnight and drained

2 tablespoons olive oil

1 large onion

chopped

3 cloves garlic

minced

1 red bell pepper

diced

1 zucchini

chopped

1 1/2 cups vegetable broth

1 can (14 oz) diced tomatoes

1 tablespoon smoked paprika

1 teaspoon cumin

Salt and pepper

to taste

For the Plantain Chips

2 large green plantains

peeled and thinly sliced

Vegetable oil

for frying

Salt

to taste

Preparation

Marinating the Beans

Rinse the Beans

Rinse the soaked beans and set aside.

Sauté the Onions

In a large pot, heat olive oil over medium heat. Sauté onions until translucent.

Cook the Vegetables

Add garlic, red bell pepper, and zucchini, and cook until softened.

Preparing the Plantain Chips

Heat the Oil

Heat vegetable oil in a deep skillet over medium-high heat.

Fry the Plantains

Fry plantain slices in batches until golden and crisp.

Do not overcrowd the frying pan to ensure even cooking of the plantain chips. Pro Tip: Use a mandoline slicer to achieve uniformly thin plantain slices for perfectly crispy chips.

Drain and Season

Drain on paper towels and sprinkle with salt.

Cooking Process

Cooking the Feijoada

Combine the sautéed vegetables with the black beans and remaining ingredients in the pot. Simmer on low heat for 1.5 hours until beans are tender.

Preparing the Plantain Chips

Fry the thin slices in hot oil until golden.

Simmering the Stew

Keep the stew lid slightly ajar to allow steam to escape, thickening the broth.

Plating & Serving