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Frankies Feijoada Recipe - The Washington Post

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This vegetarian version of feijoada, a black bean stew, was a popular recipe in the original 1971 edition of “Diet for a Small Planet.” Later updated by a Brazilian friend of author Frances Moore Lappé with the addition of more vegetables and fresh herbs, it’s a hearty meal when served with rice and sautéed greens.

Leftover feijoada can be refrigerated in an airtight container for up to 3 days.

Adapted from "Diet For a Small Planet, 50th anniversary edition" (Ballantine Books, 2021).

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Ingredients

measuring cup

Servings: 6 (makes 8 cups)

  • 2 tablespoons vegetable oil or another neutral oil
  • 1 large yellow onion (about 12 ounces), chopped
  • 1 green bell pepper, deseeded and chopped
  • 1 medium tomato, chopped (about 1 cup)
  • 2 cloves garlic, minced or finely grated
  • 2 scallions, white and light green parts, chopped
  • 3 cups cooked black beans or 2 (15-ounce) cans, drained
  • 2 cups vegetable stock
  • 1 small sweet potato (about 8 ounces), peeled and diced (optional)
  • 2 stalks celery, chopped
  • 1 bay leaf
  • 1 1/2 teaspoons table salt or fine sea salt
  • 1 teaspoon finely ground black pepper
  • 1 teaspoon white wine vinegar
  • 1/2 teaspoon smoked paprika
  • Chopped fresh cilantro, for serving
  • 1 orange, sliced, for serving

Directions

Time Icon Active: 25 mins| Total: 45 mins

  • Step 1

    In a large pot over medium heat, heat the oil until shimmering. Add the onion, bell pepper, tomato, garlic and scallions and cook, stirring, until the onion is translucent, about 5 minutes. Add the beans, stock, sweet potato, celery, bay leaf, salt, pepper, vinegar and paprika and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer for about 20 minutes or until slightly thickened.

  • Step 2

    Transfer 1 cup of the bean mixture to a bowl and mash. Return the mashed beans to the pot and continue cooking, until the mixture thickens further, another 5 minutes. Remove from the heat, discard the bay leaf and top with the chopped cilantro and orange slices. Divide among bowls and serve right away.

  • Step 3

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    Nutritional Facts

    Per serving (1 1/3 cups)

    • Calories

      232

    • Fat

      5 g

    • Saturated Fat

      1 g

    • Carbohydrates

      38 g

    • Sodium

      708 mg

    • Protein

      10 g

    • Fiber

      11 g

    • Sugar

      7 g

    This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.

    Adapted from "Diet For a Small Planet, 50th anniversary edition" (Ballantine Books, 2021).

    Tested by Olga Massov and Kari Sonde.

    Published September 20, 2021

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