BHA & BHT Free Vegan Brazilian Feijoada

Total time9 hr 30 min

Prep time20 min

Cook time1 hr 10 min

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Ingredients

6 servings

For the beans

1 lb dried black beans
Bush's Black Beans - 15 Oz Goya Premium Black Beans - 15.5 Oz La Preferida Black Beans Wild Harvest Organic Black Beans Jyoti Black Beans 10 oz
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For the stew

8 oz cremini mushrooms, roughly chopped
6 oz vegan sausage, sliced into rounds
3 tbsp olive oil, divided
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 green bell pepper, finely diced
2 medium tomatoes, diced
2 tsp smoked paprika
1 tsp ground cumin
½ tsp dried oregano
2 bay leaves
1 tbsp soy sauce
1 tbsp apple cider vinegar
4 cups vegetable broth
salt and pepper, to taste

For serving

cooked white rice, for serving
sliced oranges, for serving
fresh cilantro or flat-leaf parsley, roughly chopped (optional)

Instructions

1
Place the dried black beans in a large bowl, cover with cold water by at least 3 inches, and soak for 8 hours or overnight. Drain and rinse well.
2
Heat 1 tbsp of the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the vegan sausage rounds and cook, turning once, until browned on both sides, about 4–5 minutes total. Transfer to a plate and set aside.

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