Brazilian Black Bean Stew

A hearty, protein-rich Brazilian-inspired black bean stew made with vegan sausage, aromatic vegetables, and smoky spices. Delicious served over rice with fresh orange slices and cooked collard greens.

Note: This recipe requires soaked dried black beans and a pressure cooker. It is not suitable for canned beans, which are already cooked and will not produce the same texture or cooking results.

Ingredients

• 1½ cups dried black beans

• 2 Tbsp olive oil

• 1 cup (200 g) chopped onion

• 1 cup (100 g) chopped pimento (or red bell pepper)

• 2 Tbsp minced garlic

• 3 bay leaves

• 180 g vegan sausage, sliced

• 1 Tbsp (25 g) tomato paste

• 3 cups water(750ml)

• 1 tsp smoked paprika powder

• 1 tsp vegetable stock powder

• 1 tsp salt

• 1 tsp ground cumin

• 1 Tbsp light soy sauce

• Fresh parsley, chopped (optional)

• Freshly ground black pepper, to taste (optional)

  

Instructions

1. Rinse the dried black beans and soak them in plenty of water for at least 4 hours. Drain well before cooking. After soaking, the beans should weigh approximately 500 g.

2. Heat the olive oil in a pressure cooker. Add the chopped onion, chopped pimento, minced garlic, and bay leaves. Sauté until the onion becomes soft and translucent.

3. Add the sliced vegan sausage and cook for a few minutes until lightly browned.

4. Stir in the tomato paste and cook for about 1 minute.

5. Add the soaked black beans, water, smoked paprika, vegetable stock powder, salt, ground cumin, and soy sauce. Stir well.

6. Lock the lid and cook under high pressure for 35 minutes. (This recipe was prepared using an Instant Pot.)

7. Once the pressure has released naturally, check that the beans are tender. If you prefer a thicker stew, blend or mash a portion of the beans and stir them back into the pot.

8. Season with freshly ground black pepper and garnish with chopped parsley, if desired.