Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips
Enjoy a hearty and tangy vegetarian version of Feijoada, a traditional Brazilian stew, served with crispy plantain chips for a delectable crunch.
Preparation
Get these tasks done before you start cooking.
Marinating the Beans
- 1
Rinse the Beans
Rinse the soaked beans and set aside.
- 2
Sauté the Onions
In a large pot, heat olive oil over medium heat. Sauté onions until translucent.
- 3
Cook the Vegetables
Add garlic, red bell pepper, and zucchini, and cook until softened.
Preparing the Plantain Chips
- 1
Heat the Oil
Heat vegetable oil in a deep skillet over medium-high heat.
- 2
Fry the Plantains
Fry plantain slices in batches until golden and crisp.
Tip: 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.
- 3
Drain and Season
Drain on paper towels and sprinkle with salt.
How to Make Tangy Brazilian Feijoada Vegetarian Bowl with Plantain Chips
Total time: 2 h 40 min · Yields 4 servings
- 1
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.
- 2
Preparing the Plantain Chips
Fry the thin slices in hot oil until golden.
- 3
Simmering the Stew
Keep the stew lid slightly ajar to allow steam to escape, thickening the broth.
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