Slow-Roasted Black Beans Stew
A slow-roasted Brazilian black bean stew with tomatoes and bell pepper, finished with palm oil and garlic, served over farofa.
Total time
46 min
Prep
24 min
Cook
22 min
Difficulty
medium
Cuisine
Brazilian
gluten-freeveganvegetarian
Ingredients
400gblack beans
200gtomatoes
150gbell pepper
300gfarofa
1 tbsppalm oil
1 tbspgarlic
1 tbspolive oil
to tastesalt and black pepper
Instructions
1
Drain and season the black beans, then grill them over medium-high heat until well browned, about 9 minutes.
2
Add the tomatoes and bell pepper, cooking until softened, about 5 minutes.
3
Stir in the palm oil and garlic for 3 minutes.
4
Prepare the farofa separately according to package directions.
5
Let the stew simmer for about 17 minutes so the flavors meld.
6
Taste and adjust the seasoning.
7
Serve hot over the farofa, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
188
Protein
10g
Fat
4.1g
Carbs
29.1g
Fiber
10.2g
Sodium
6mg
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