Name: Feijão Com Legumes E Ervas Bean And Herb Stew
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Brazilian
Ingredients: 2 cups black beans, soaked overnight; 1 large onion, chopped; 3 garlic cloves, minced; 2 carrots, diced; 2 tomatoes, chopped; 1 bell pepper, any color, diced; 1 zucchini, diced; 1 cup green beans, trimmed and cut into pieces; 4 cups vegetable broth; 1 teaspoon cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley and cilantro, chopped, for garnish

Instructions

In a large pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
Add the diced carrots, bell pepper, zucchini, and green beans to the pot. Cook the vegetables for another 5 minutes, allowing them to soften slightly.
Drain and rinse the soaked black beans, then add them to the pot along with the chopped tomatoes.
Pour in the vegetable broth, cumin, paprika, salt, and pepper. Stir well to combine all the ingredients.
Bring the stew to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, or until the beans are tender.
Taste and adjust the seasoning if necessary. If the stew is too thick, you can add more broth or water to reach your desired consistency.
Once the stew is cooked and the flavors have melded together beautifully, remove it from the heat and serve hot.
Garnish each bowl with a generous sprinkle of fresh parsley and cilantro for a burst of vibrant flavor and color.

Ingredients

Instructions

Nutrition Facts

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