Vegetarian Black Bean Feijoada, Lime-Cilantro Rice, Sour Cream (for 2)


Inspired by Brazil’s national dish, Jay’s vegetarian version of feijoada is a rustic vegetable-laden stew made with well-cooked black beans slowly simmered with sauteed celery, bell peppers, onions, carrots, kale, sweet potatoes, stewed tomatoes, smoked paprika, cumin, chili powder, and garlic. Served with Lime-Cilantro Rice on the side (makes it a full meal) along with a dollop of sour cream. Serves 2. #CaldronCuisine #Plant-Based

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