Brazilian black bean and squash stew

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April 29, 2015

This is a vegetarian version of a classic Brazilian dish called Feijoada.


Pre-heat the oven to 160c

Heat some oil and fry the onion for 3-4 mins, add the cumin and fry for 1 min

Add the garlic and chillies and fry for 2-3 mins

Add the squash, peppers and tomatoes, give it a stir and then add the stock and the cooked beans

Bring to a boil then a simmer and then place in the oven for approx.

1 ½ hrs, stirring occasionally.

If it gets too thick then add more stock or water

Taste and season and when it’s ready then stir in the mango and chopped coriander and serve with a dollop of yoghurt or sour cream

Serve with rice, crusty bread or sweet potato fries are also good!


350g dried black beans – cooked according to instructions or you can use tinned beans

Olive oil

1 onion chopped

1 ½ tsp ground cumin

3 garlic chopped

1 green chilli and 1 red chilli chopped

1 small squash peeled and cut into chunks

1 red pepper and 1 green pepper cut into chunks

8 tomatoes cut into quarters or use tinned tomatoes or even a mix

1 ½ pints of vegetable stock

1 mango, peeled and diced

1 small bunch of coriander chopped

Yoghurt or sour cream to serve


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