Name: Feijão Verde Com Legumes Green Bean And Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 1 cup green beans, trimmed and cut into bite-sized pieces; 1 large carrot, peeled and diced; 1 small zucchini, diced; 1 yellow bell pepper, diced; 1 onion, finely chopped; 2 cloves of garlic, minced; 1 can (14 oz) diced tomatoes; 4 cups vegetable broth; 1 teaspoon ground cumin; 1 teaspoon paprika; Salt and pepper to taste; Fresh parsley, chopped (for garnish); Olive oil for cooking

Instructions

In a large pot or Dutch oven, heat a drizzle of olive oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until fragrant and translucent, about 3-4 minutes.
Add the diced carrots, zucchini, and yellow bell pepper to the pot. Cook the vegetables for 5-6 minutes, stirring occasionally, until they start to soften.
Sprinkle the ground cumin and paprika over the vegetables, stirring well to coat them with the aromatic spices.
Pour in the canned diced tomatoes with their juices, along with the vegetable broth. Stir everything together and bring the stew to a simmer.
Add the trimmed and cut green beans to the pot, simmering the stew on low heat for 15-20 minutes, or until the vegetables are tender but still retain a slight crunch.
Season the stew with salt and pepper to taste, adjusting the seasoning as needed. The flavors will continue to meld as the stew simmers gently.
Once the stew is ready, remove it from the heat and ladle it into serving bowls. Garnish each bowl with a sprinkle of fresh chopped parsley for a burst of color and freshness.
Serve the Feijão Verde Com Legumes hot, accompanied by crusty bread or fluffy rice to soak up the flavorful broth. Enjoy the vibrant mix of vegetables and warming spices in this Brazilian-inspired stew.

Ingredients

Instructions

Nutrition Facts

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