by: julioarco88Posted on:

Vegan Brazilian Black Bean Stew with Rice and Collard Greens

Julio A. Arco

M.Arch. Julio A. Arco is the creator of Vegan and Plant-Based Kitchen, a blog inspired by over a decade of plant-based living. What started as a personal health journey became a way of life centered on mindfulness, creativity, and nourishment—shared through delicious, approachable vegan recipes.

For more plant-based inspiration, explore the work of other voices that influence this blog: Minimalist Baker, Oh She Glows, The Full Helping, Nora Cooks, and Rainbow Plant Life.

Transport your taste buds to Brazil with this hearty and flavorful Vegan Brazilian Black Bean Stew with Rice and Collard Greens. Known as feijoada in its traditional form, this plant-based version keeps all the vibrant flavors of the original dish, featuring tender black beans simmered with aromatic spices, smoky hints of paprika, and fresh vegetables. Paired with fluffy rice and sautéed collard greens, this dish is a comforting and satisfying meal that’s perfect for any day of the week.

Let’s dive into this wholesome recipe that’s packed with protein, fiber, and authentic Brazilian flair!

Why Choose Vegan Brazilian Black Bean Stew?

1. Rich and Hearty

The slow-simmered black beans and savory spices create a robust and comforting dish that’s deeply satisfying.

2. Plant-Based and Nutritious

This dish is packed with plant-based protein, fiber, and essential nutrients, making it as healthy as it is delicious.

3. Perfect for Meal Prep

The flavors deepen over time, making it ideal for make-ahead meals or batch cooking.

4. Cultural and Flavorful

Inspired by Brazil’s iconic feijoada, this vegan twist celebrates the country’s rich culinary heritage.

Ingredients

For 4 servings, you’ll need:

Black Bean Stew:

  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 1 bell pepper (red or green), diced
  • 2 carrots, diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 bay leaf
  • 2 cans (15 oz each) black beans, drained and rinsed (or 3 cups cooked black beans)
  • 2 cups vegetable broth
  • 1 tablespoon tomato paste
  • ½ teaspoon salt, or to taste
  • ¼ teaspoon black pepper

Rice:

  • 1 cup white or brown rice
  • 2 cups water
  • ½ teaspoon salt

Sautéed Collard Greens:

  • 1 bunch collard greens, stems removed and thinly sliced
  • 1 tablespoon olive oil
  • 2 garlic cloves, minced
  • Pinch of salt

Garnishes:

  • Lime wedges
  • Fresh cilantro, chopped
  • Optional: Hot sauce or chili flakes for extra heat

Ingredient Breakdown

1. Black Beans

Black beans are the star of this dish, providing protein, fiber, and a creamy texture.

Alternative: Use kidney beans or pinto beans if black beans aren’t available.

2. Smoked Paprika

Adds a subtle smokiness to mimic the traditional flavor of cured meats in feijoada.

Substitute: Add a drop of liquid smoke for an extra smoky kick.

3. Collard Greens

Sautéed collard greens provide a tender, slightly bitter contrast to the rich black bean stew.

Alternative: Substitute with kale, Swiss chard, or spinach.

Instructions

Step 1: Prepare the Rice

  1. Rinse the rice under cold water until the water runs clear.
  2. In a medium saucepan, bring the water and salt to a boil. Add the rice, reduce heat to low, and cover.
  3. Cook for 15 minutes (white rice) or 40 minutes (brown rice) until the rice is tender and water is absorbed. Fluff with a fork and set aside.

Step 2: Cook the Black Bean Stew

  1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 3-4 minutes until softened.
  2. Stir in the bell pepper, carrots, cumin, smoked paprika, and bay leaf. Cook for another 5 minutes.
  3. Add the black beans, vegetable broth, tomato paste, salt, and pepper. Stir to combine.
  4. Bring the stew to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the flavors meld and the stew thickens slightly.

Step 3: Sauté the Collard Greens

  1. Heat olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant.
  2. Add the sliced collard greens and a pinch of salt. Sauté for 5-7 minutes until tender but still bright green.

Step 4: Serve the Dish

  1. Divide the rice among four plates or bowls. Spoon the black bean stew over the rice.
  2. Add a side of sautéed collard greens to each plate. Garnish with lime wedges and fresh cilantro.

Picture Gallery

Tips and Variations

1. Make It Spicy

Add diced jalapeño or a pinch of chili flakes to the stew for a spicy kick.

2. Add More Vegetables

Include diced sweet potatoes, zucchini, or squash for added variety and nutrition.

3. Make It Oil-Free

Sauté the onions and garlic in vegetable broth instead of oil for a lighter option.

4. Freeze for Later

The black bean stew freezes beautifully. Store in an airtight container for up to 3 months. Thaw and reheat before serving.

5. Pairing Suggestions

Serve with plantain chips, toasted cassava flour (farofa), or a side of avocado slices for a complete Brazilian-inspired meal.

Nutritional Information (Per Serving)

  • Calories: 380
  • Protein: 14g
  • Carbohydrates: 58g
  • Fat: 8g
  • Fiber: 12g
  • Vitamin A: 120% of the Daily Value (DV)
  • Iron: 20% of the DV

Health Highlight: This dish is high in fiber and plant-based protein, making it a heart-healthy and energizing meal.

Conclusion

Vegan Brazilian Black Bean Stew with Rice and Collard Greens is a comforting, nutritious dish that showcases the vibrant flavors of Brazilian cuisine. Whether you’re cooking for family, friends, or yourself, this hearty stew is sure to become a favorite.

Have you tried this recipe? Share your tips, variations, or serving ideas in the comments below! Don’t forget to pin or share this recipe to inspire others to enjoy this plant-based twist on a classic.

FAQs

1. Can I use dried black beans?

Yes! Soak 1½ cups of dried black beans overnight, then cook them until tender before using in the stew.

2. How long can I store leftovers?

The stew and rice can be stored in airtight containers in the fridge for up to 4 days.

3. What can I substitute for collard greens?

Use kale, Swiss chard, or even spinach for a similar side dish.

4. Is this dish traditionally vegan?

No, traditional feijoada often includes meat, but this vegan version captures the rich flavors using plant-based ingredients.

5. Can I make it gluten-free?

Yes! This recipe is naturally gluten-free as long as your vegetable broth and spices are certified gluten-free.

Disclaimer: The nutritional information provided is an estimate based on standard ingredient values and typical serving sizes and is for informational purposes only. Variations in ingredients, brands, preparation methods, and portion sizes may result in differences in the actual nutritional content of your dish. This recipe is not intended to replace professional dietary advice or medical guidance. Individual dietary needs vary, so always consult a registered dietitian, nutritionist, or healthcare provider for specific concerns. By using this recipe, you agree that the creators are not responsible for any outcomes, including inaccuracies or adverse reactions.

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    will leave Love Island next summer after the show returns for another series – with Maura
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    MailOnline has contacted a rep for Maya and Maura for comment. 

    LondonDean McCulloughLove IslandGK Barry

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    This September, he elaborated on the thinking behind his celibacy, saying: ‘Listen, when you calm down you can focus,’ on The Late Show With Stephen Colbert.

    Las VegasDanielle FishelArizona

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