Feijoada Vegana

A delicious and hearty vegan version of the traditional Brazilian feijoada, made with black beans and assorted vegetables.

Steps

1. Soak the black beans overnight in water. Drain and rinse. 2. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until softened. 3. Add the black beans and enough water to cover them. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the beans are tender. 4. Add the carrot, bell pepper, zucchini, and cherry tomatoes to the pot. Stir in the cumin, paprika, salt, and pepper. Cook for an additional 20 minutes, or until the vegetables are cooked through. 5. Serve the feijoada over cooked rice, garnished with orange slices and fresh parsley.

1 cup black beans 1 onion, chopped 2 cloves garlic, minced 1 carrot, diced 1 bell pepper, diced 1 zucchini, diced 1 cup cherry tomatoes, halved 1 tablespoon olive oil 1 teaspoon cumin 1 teaspoon paprika Salt and pepper to taste 2 cups cooked rice 1 orange, sliced Fresh parsley, chopped (for garnish)