Global
Brazilian Black Bean Stew with Garden Vegetables
A rich, hearty stew inspired by feijoada, made with black beans, peppers, greens, and tomatoes.
~45 mintotal
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
Cooking Steps
Sauté onion & garlic
Cook until soft and fragrant.
Add peppers & tomatoes
Simmer until tomatoes break down.
Add beans & spices
Stir in paprika, cumin, salt, pepper.
Add greens
Cook until wilted and tender.
Optional additions
Stir in roasted sweet potato or a squeeze of lime.
Optional Enhancements
- Beans: pinto, kidney, or navy beans
- Greens: Swiss chard, spinach
- Smoky flavour: add smoked salt or smoked paprika
Plant & Growing Tips
Black Beans
- Direct sow after frost; need warm soil.
- Fix nitrogen in soil, improving fertility.
Bell Peppers
- Heat-loving; start indoors early.
- Keep evenly watered.
Tomatoes
- Sun-loving; mulch heavily.
- Prune for airflow.
Kale / Collards
- Cool-season greens; tolerate mild frost.
- Very productive with consistent harvesting.
Sweet Potatoes (optional)
- Plant slips in warm soil; need long frost-free season.
Natural Pest Control
- Neem oil prevents whiteflies and beetles.
- Chili-garlic spray deters leaf-eaters.
- Marigolds repel soil nematodes.
- Dill & basil attract ladybugs.
Harvest
Beans
- Harvest pods for fresh beans or allow to dry for storage.
Peppers
- Pick when firm and glossy.
Tomatoes
- Harvest at full colour and softness.
Kale / Collards
- Cut outer leaves; plant continues producing.
Sweet Potatoes
- Harvest when vines yellow.
Storing & Freezing
Keeps 4–5 days refrigerated. Freezes up to 3 months.
