Vegetarian Feijoada (Brazilian Black Bean Stew)

If you are Brazilian or have been to Brazil and eaten authentic feijoada, let me apologize right now. Traditionally, feijoada is a stew of black beans with a variety of cuts of meat, so I’m sure I am being completely blasphemous by creating this vegetarian version. In place of the meat, I’ve used mushrooms and quinoa (a new favorite of mine) to add a variety of textures and flavors. If you’re like me and not totally vegetarian (I eat mostly vegetarian for health and cost reasons), feel free to use beef broth in place of vegetable broth and bacon fat in place of olive oil to add a little extra heartiness and smokiness, but you should also fare just fine without it. I’m always looking for tasty and filling dishes to have on hand for weekday lunches, so this was a nice change of my pace from my usual while still using ingredients I had on hand.

Vegetarian Feijoada (Brazilian Black Bean Stew)
Yield: 6 – 8 servings

Ingredients:

• 3/4 cup quinoa, rinsed well
• 1 1/2 cups + 1 cup vegetable stock*
• 2 Tbsp olive oil**
• 1 onion, diced
• 1 bunch scallions, light green and white parts, thinly sliced + green parts, thinly sliced
• 1 lb cremini mushrooms, diced or roughly chopped
• 4 cloves garlic, minced
• 1 jalapeno pepper, minced
• 1 tsp adobo sauce from chipotle peppers can
• 1 Tbsp dried oregano
• 1 Tbsp ground cumin
• 1/2 Tbsp dried thyme
• 2 bay leaves
• 2 large (28 – 32 oz) cans black beans, drained and rinsed
• 1/2 cup cilantro, chopped
• salt and pepper, to taste

*Or use beef stock if you’re not vegetarian.
**Or use bacon fat if you’re not vegetarian.

Method:

1. In a medium saucepan over medium heat, toast 3/4 cup quinoa, rinsed well until fragrant, about 5 minutes.
2. Add 1 1/2 cups vegetable broth, and bring to a boil, then lower heat, cover, and let simmer until the quinoa has absorbed all of the broth, about 20 minutes.
3. Meanwhile, in a large pot or dutch oven, heat 2 Tbsp olive oil over medium heat, then add 1 onion, diced and 1 bunch scallions, light green and white parts, thinly sliced, and sautee until translucent, about 5 – 10 minutes.
4. Add 1 lb cremini mushrooms, diced or roughly chopped, and sautee until they have softened and released then reabsorbed their juices, about 10 – 15 minutes.
5. Add 4 cloves garlic, minced, 1 jalapeno pepper, minced, 1 tsp adobo sauce from chipotle peppers can, 1 Tbsp dried oregano, 1 Tbsp ground cumin, 1/2 Tbsp dried thyme, and 2 bay leaves, and sautee until fragrant, about 30 seconds to 1 minute.
6. Stir in 2 large (28 – 32 oz) cans black beans, drained and rinsed and 1 cup vegetable stock, and when the quinoa is done, remove from heat, and fluff with a fork, then stir into the beans. Bring to a boil, then lower heat, and let simmer until the beans have softened, about 10 minutes.
7. Stir in 1/2 cup cilantro, chopped, then add salt and pepper, to taste.
8. Remove from heat, and serve topped with 1 bunch scallions, green parts, thinly sliced.