Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips
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
For the Plantain Chips
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
Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips
Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips
Serve the Dish
Ladle the vibrant Feijoada into bowls and top with crispy plantain chips for a delightful contrast in texture and flavor.