Of which 8 g sugars and 0.9 g saturated fat.
Values are for the first option listed in the ingredients; substitutions and variations change them. Carbs exclude fiber; energy uses the EU conversion factors (fiber at 2 kcal/g). Source for sugars and saturated fat: Portuguese Food Composition Database (Base de Dados da Composição de Alimentos), Instituto Nacional de Saúde Doutor Ricardo Jorge, I. P. — INSA, v 7.1 - 2026.
Quantities and times are a starting point: adjust them to your taste. Two things don't change: poultry and ground meat must be cooked all the way through, and allergens — always check the labels.
Highlights Fiber (black beans) · Iron (beans)
Allergens none
Light vegetable feijoada (bean stew)
Black beans stewed with bell pepper and cabbage, with a smoky touch only for those who want it.
Ingredients
- 480 g (1 lb) cooked black beans, drained — about 2 cans
- 1 onion (120 g / 4 oz)
- 2 cloves garlic (6 g)
- 1 red bell pepper (100 g / 3½ oz)
- 200 g (7 oz) cabbage, cut into thin strips — Portuguese kale or savoy cabbage
- 400 g (14 oz) diced tomatoes
- 1 tsp sweet paprika (2 g)
- 1 tsp cumin (2 g)
- 2 tbsp olive oil (20 g / ¾ oz)
- 300 ml (1¼ cups) water
- bay leaf and salt, to taste
Method
- Heat the olive oil in a saucepan. Sauté the onion, garlic and bell pepper for 5 minutes.
- Add the tomatoes, sweet paprika, cumin and bay leaf. Let it simmer for 8 minutes.
The full method (5 steps), Rico's tip, the Thermomix® or similar version, the variations and storage are in the ebook “Vegetarian”. The English edition is coming soon.
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