by Beatrice


(for 4 people)


  • 280g of dried black Beans
  • 2 cloves of garlic
  • 2 tomatoes
  • 1 spoon of tomato concentrate
  • 1 red onion
  • 1 pepper
  • 4 sweet Italian green peppers
  • 2 laurel leaves
  • 1 chili pepper
  • 1 teaspoon of smoked paprika
  • 4 spoons of extra virgin olive oil
  • Salt and pepper q.s.
  • 160g of basmati rice
  • Fresh parsley
  • 1 white yoghurt


  1. The night before the preparation, soak the black beans in cold water for 12 hours, then rinse them under tap water and put them in a pot with about ½ liter of water for every 100g of product, bring to the boil before covering, then simmer for 50/55 minutes, salting at the end only, with a teaspoon of rock salt to make them softer.
  2. Cut the onion, the pepper, tomatoes and the sweet green peppers in approximate pieces and put them in a saucepan with 3 spoons of extra virgin olive oil, the garlic cloves slightly crushed and the laurel leaves, then let them brown for 5 minutes, stirring occasionally.
  3. Meanwhile, rinse the basmati rice and boil it in a volume of water of two times its weight: put water and rice in a pot, salt to taste, cover with the lid and bring to boil, lower the flame and wait another 10 minutes. Finally, take the lid off and fluff the rice with a fork.
  4. Dilute the tomato concentrate with a glass of water and add it to the vegetables, together with salt, pepper and smoked paprika. Cut the chili pepper in thin slices and add it to the preparation as well, then cook for 10 minutes.
  5. After 10 minutes, add the black beans and keep cooking for another 10 minutes, by adding water if necessary.
  6. Meanwhile, season the yoghurt with a spoon of oil, a pinch of salt and one of pepper, and put it in a little bowl.
  7. Serve the Feijoada with the basmati rice, toasted bread slices, some yoghurt flakes and fresh parsley.

A vegetarian version of the famous Brazilian Feijoada, light and tasty, thanks to the presence of delicious fresh and seasonal vegetables.

The black beans, so creamy and full-bodied, are just perfect for this recipe that tastes like sun and summer, served warm or just lukewarm, it will just leave you amazed by its simplicity.

It’s so true that with just a few ingredients, if carefully chosen and of good quality, you can create some pretty delicious courses…peasant dishes always astonish me!

In this context, legumes are some great allies because they can be the perfect base for a very large amount of preparations, even as an alternative to animal proteins. Simply combined with some tasty and colorful seasonal vegetables, they can give life to delicious and healthy courses, just like this Feijoada, which is a taste and color explosion.

Beatrice, Italian with a French heart, author of the blog Crème de Cassis, I write about food and I take pictures of it.

Vegetarian for ages, a sweet tooth through and through, I talk about meat-free recipes, getting my inspiration from ingredients and gastronomic cultures.
As a good vegetarian, legumes are at the base of my diet, I love to cook them, eat them, and show their full potential.
When I'm not in the kitchen or behind the camera I'm a mother and educator, trying to combine passion and work to the fullest.