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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Brazilian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium saucepan, place the beans in plenty of water and cook for about 1 hour, over medium heat, until tender. | 2. Drain and reserve 2 cups of the cooking liquid. | 3. In a large saucepan, heat the oil. | 4. Add the onion, bell peppers, tomato, garlic, and chipotle peppers and saute for 8 to 10 minutes. | 5. Add the beans, cooking liquid, sweet potatoes, and thyme and cook for 25 to 30 minutes over medium heat, stirring occasionally. | 6. Stir in the parsley and salt and cook for 5 to 10 minutes more. | 7. Spoon the rice into bowls and ladle the feijoada over the top. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
black bean	5 1/2	cups	rinsed drained dried	3638.47	665.3812	230.472	15.1514
canola oil	1	tablespoon		123.76	0.0	0.0	14.0
yellow onion	1		diced	60.0	14.01	1.65	0.15
red bell pepper	2		diced	-	-	-	-
tomato	1		diced	32.76	7.0798	1.6016	0.364
garlic clove	4		minced	17.88	3.9672	0.7632	0.06
chipotle pepper	1		canned chopped	-	-	-	-
potato	2	cups	peeled diced sweet	231.0	52.47	6.15	0.27
thyme leaf	2	teaspoons	dried	-	-	-	-
parsley	2	teaspoons	dried	0.9	0.1582	0.0743	0.0198
salt	1	teaspoon		-	-	-	-
rice	4	cups	cooked	2701.0	591.63	52.762	4.8839999999999995

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.