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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

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Black Bean Feijoada

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $0.5

$0.50 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:61%

Spoonacular Score: 61%

 

Black Bean Feijoada might be just the side dish you are searching for. Watching your figure? This gluten free and vegan recipe has 129 calories, 6g of protein, and 4g of fat per serving. This recipe serves 8 and costs 50 cents per serving. Only a few people made this recipe, and 2 would say it hit the spot. If you have sea salt, ginger, peppers, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 65%. This score is solid. Try Feijoada, Brazilian Black Bean Stew, Brazilian Feijoada {Slow Cooked Pork and Black Bean Stew}, and Black Beans with Assorted Meats (Feijoada) for similar recipes.

Ingredients

Servings:
15 oz
15 oz black beans
black beans
0.25 tsps
0.25 tsps cayenne pepper
cayenne pepper
2 Tbsps
2 Tbsps extra virgin olive oil
extra virgin olive oil
2 Tbsps
2 Tbsps ginger
ginger
0.5 tsps
0.5 tsps ground cumin
ground cumin
2 medium
2 medium onions
onions
2 Tbsps
2 Tbsps plum vinegar
plum vinegar
3
3  red sweet peppers
red sweet peppers
1 tsp
1 tsp sea salt
sea salt
15 oz black beans
15 oz
black beans
0.25 tsps cayenne pepper
0.25 tsps
cayenne pepper
2 Tbsps extra virgin olive oil
2 Tbsps
extra virgin olive oil
2 Tbsps ginger
2 Tbsps
ginger
0.5 tsps ground cumin
0.5 tsps
ground cumin
2 medium onions
2 medium
onions
2 Tbsps plum vinegar
2 Tbsps
plum vinegar
3  red sweet peppers
3
red sweet peppers
1 tsp sea salt
1 tsp
sea salt


Instructions

  1. Heat oil, saute onions until translucent. Add cent. Add remaining ingredients, saute for 2 minutes, and set aside. Prepare topping. and sea salt. Simmer for 5 more minutes.
  2. Partially mash beans for a thick bean sauce consistency.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $0.50
Ingredient
15 ounces black beans
¼ teaspoons cayenne pepper
2 tablespoons extra virgin olive oil
2 tablespoons ginger
½ teaspoons ground cumin
2 mediums onions
2 tablespoons plum vinegar
3 red sweet peppers
1 teaspoon sea salt
Price
$0.65
$0.06
$0.33
$0.08
$0.07
$0.48
$0.50
$1.79
$0.03
$3.99

Tips

Health Tips

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Sea salt is not healthier than table salt, contrary to what you may have heard. Sea salt is usually 97.5% sodium chloride (same as regular old table salt) and the minerals accounting for the rest are too insignificant to make a difference?unless you plan on consuming sea salt by the pound, in which case the health benefits from the minerals will definitely be outweighed by the negative effects of all the sodium you are consuming!

Price Tips

  • Sea salt can add a unique texture or provide bursts of salty goodness, but ONLY when it isn't being dissolved. So if you have expensive sea salt, save it for sprinkling on salads or dark chocolate cookies, don't try to use it in your pasta sauce or soup. Once sea salt dissolves, the flavor is indistinguishable from table salt from the shaker (after all, they are chemically the same thing, sodium chloride).

Cooking Tips

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • Extra-virgin olive oil is the least refined type of olive oil and therefore contains more of the beneficial compounds that get lost during processing. However, its minimal processing could also mean it has a lower smoke point than other olive oils. Once an oil starts to smoke, it begins to break down, producing a bad flavor and potentially harmful compounds. Unfortunately, the smoke point of an oil depends on so many factors that it is hard to say what the smoke point of an oil really is. For extra-virgin olive oil, it could be anywhere between 200-400 degrees Fahrenheit. Most people recommend using extra-virgin olive oil to add flavor to a finished dish or in cold dishes to be on the safe side. More refined olive oils, canola oil, coconut oil, and clarified butter/ghee are better options for high temperature cooking.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • get more cooking tips

Green Tips

  • Bell peppers are unfortunately on the "dirty dozen" list compiled by the Environmental Working Group (EWG). You might want to buy them organic when you can.

  • Beans freeze well, so don't throw out your leftovers!

Disclaimer

Nutritional Information

Quickview
129 Calories
5g Protein
4g Total Fat
18g Carbs
17% Health Score
Limit These
Calories
129
6%

Fat
4g
6%

  Saturated Fat
0.59g
4%

Carbohydrates
18g
6%

  Sugar
3g
3%

Cholesterol
0.0mg
0%

Sodium
1070mg
47%

Get Enough Of These
Protein
5g
11%

Vitamin C
59mg
72%

Vitamin A
1428IU
29%

Folate
105µg
26%

Fiber
6g
24%

Manganese
0.33mg
17%

Magnesium
46mg
12%

Vitamin B1
0.17mg
11%

Vitamin B6
0.2mg
10%

Potassium
347mg
10%

Phosphorus
95mg
10%

Vitamin E
1mg
8%

Iron
1mg
8%

Copper
0.13mg
7%

Zinc
0.77mg
5%

Vitamin B2
0.08mg
5%

Vitamin K
4µg
4%

Vitamin B3
0.76mg
4%

Vitamin B5
0.31mg
3%

Calcium
25mg
3%

Selenium
0.85µg
1%

covered percent of daily need

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