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Brazilian Black Bean Stew with Garden Vegetables

A rich, hearty stew inspired by feijoada — made with black beans, peppers, greens, and tomatoes.

Brazilian Black Bean Stew with Garden Vegetables

Ingredients

  • 1½ cups cooked or canned black beans
  • 1 onion
  • 2 garlic cloves
  • 1 bell pepper
  • 1 tomato
  • 1–2 cups chopped kale or collard greens
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • Salt & pepper
  • Oil for sautéing
  • Optional: sweet potato, chili, lime, orange zest

Method

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Swaps & variations

  • Beans: pinto, kidney, or navy beans
  • Greens: Swiss chard, spinach
  • Smoky flavour: add smoked salt or smoked paprika

Storing & freezing

Keeps 4–5 days refrigerated. Freezes up to 3 months.

Grow it yourself

  • Direct sow after frost; need warm soil.,Fix nitrogen in soil, improving fertility. Black Beans
  • Heat-loving; start indoors early.,Keep evenly watered. Bell Peppers
  • Sun-loving; mulch heavily.,Prune for airflow. Tomatoes
  • Cool-season greens; tolerate mild frost.,Very productive with consistent harvesting. Kale / Collards
  • Plant slips in warm soil; need long frost-free season. Sweet Potatoes (optional)
  • Neem oil prevents whiteflies and beetles.
  • Chili-garlic spray deters leaf-eaters.
  • Marigolds repel soil nematodes.
  • Dill & basil attract ladybugs.
  • Harvest pods for fresh beans or allow to dry for storage. Beans
  • Pick when firm and glossy. Peppers
  • Harvest at full colour and softness. Tomatoes
  • Cut outer leaves; plant continues producing. Kale / Collards
  • Harvest when vines yellow. Sweet Potatoes

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