Vegetable feijoada

Main Dish
4 servings
15 min
25 min
Very Easy


Number of serving: 4
2 whole dried red peppers or 1/4 teaspoon. crushed red pepper flakes

1 teaspoon. ground cumin

2 teaspoons. dried leaf thyme or 1 tsp. ground thyme

2 medium sweet potatoes, peeled, sliced lengthwise into quarters and then into 1/4-inch thick slices

1 large or 2 medium leeks (white parts only), rinsed and sliced lengthwise info 1/2-inch thick slices

1 red bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices

1 yellow bell pepper, seeded and sliced lengthwise into 1/2-inch wide slices

1 medium yellow onion, peeled and sliced lengthwise into 1/2-inch thick slices

2 tablsespoons. fresh-squeezed lime juice

1 large tomato, sliced into 1/4-inch thick slices

2 16-ounces cans black beans

Thin lime or orange slices, and cilantro sprigs for garnish

Cooked rice (optional)


  • Heat a little veggie broth or water and add dried red peppers or crushed red pepper flakes, cumin and thyme; lower heat and cook 1 minute.
  • Add sweet potatoes; cook 5 minutes. Add leeks; cook 5 minutes more.
  • Stir in bell peppers and Onion, cook 5 minutes. Add lime juice, combine well and cook 5 minutes more.
  • Add tomato slices. Coat saucepan with nonstick cooking spray; set over low heat.
  • Add Beans and cook, stirring, until hot, about 3 minutes; drain.
  • Place Beans in a casserole or serving bowl; add vegetables.
  • Garnish with lime or orange slices, cilantro sprigs; serve at once.
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