Vegoada – A hearty Brazilian black bean stew
Serves 6-8 // Cooking Time: 1 Hour
Ingredients:
400g Tin Black Beans, Rinsed & Drained
2 Tbsp. Olive Oil
1 Large Onion, Chopped
4 Cloves Garlic, Minced
1 Large Carrot, Diced
1 Medium Sweet Potato, Peeled & Diced
1 Red Pepper, Diced
1 Green Pepper, Diced
200g Mushrooms (Shiitake or Oyster), Sliced
1 Tsp. Smoked Paprika
1 Tsp. Ground Cumin
½ Tsp. Dried Oregano
2 Bay Leaves
400g Tin Chopped Tomatoes
1 - 1.5 Litres Vegetable Stock
Salt & Black Pepper to taste
20g Fresh Coriander, Roughly Chopped
Method:
Heat the oil in a large pot over medium heat. Add the onion and cook until softened.
Add the garlic, carrot, sweet potato, red and green peppers. Sauté until softened.
Stir in the paprika, cumin, oregano, and bay leaves, cook the spices to release their aromas.
Add the mushrooms and cook until they start to brown.
Add the chopped tomatoes, scraping any browned bits from the bottom of the pot. Cook for 5 minutes, allowing the tomatoes to break down slightly.
Add the black beans to the pot.
Pour in 1 litre of vegetable stock and generously cover the beans and vegetables.
Bring the mixture to a boil, then reduce the heat to low, cover, and simmer.
Once the Vegoada is rich, creamy, and flavourful, season with salt and black pepper.
Stir in the fresh chopped coriander.
