Brazilian Feijoada-Inspired Black Bean Stew with Citrus and Collard Greens
Hearty black bean stew simmered with smoky spices and served with sautéed collard greens and a bright orange wedge garnish. This brazilian-inspired vegan (vegan) ready in about 105 minutes pairs dry black beans, water, smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups dry black beans
- 6 cups water
- 1 tsp smoked paprika
- 4 cloves garlic cloves, minced
- 1 medium onion, diced
- 1 leaf bay leaf
- 2 tbsp olive oil
- 4 cups collard greens, chopped
- 1 orange orange, cut into wedges
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked white rice
Instructions
- Step 1: Rinse 1 1/2 cups dry black beans and soak in water overnight or for at least 8 hours. Drain and rinse before cooking.
- Step 2: In a large pot, combine soaked beans with 6 cups fresh water, 1 diced medium onion, 4 minced garlic cloves, 1 bay leaf, and 1 tsp smoked paprika. Bring to a boil over high heat, then reduce to a simmer and cook uncovered for 1 to 1 1/2 hours until beans are tender.
- Step 3: While beans cook, heat 2 tbsp olive oil in a large skillet over medium heat. Add 4 cups chopped collard greens and sauté for 5-7 minutes until wilted and tender. Season with 1/2 tsp salt and 1/4 tsp black pepper. Set aside.
- Step 4: Once beans are soft, season the stew with 1 1/2 tsp salt and 1/2 tsp black pepper. Remove bay leaf. If desired, mash some beans with the back of a spoon to thicken the stew.
- Step 5: Serve the black bean stew over 2 cups cooked white rice, topped with sautéed collard greens and garnished with 1 orange cut into wedges for squeezing over each serving.
Equipment for this recipe
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Frequently asked questions
How long does Brazilian Feijoada-Inspired Black Bean Stew with Citrus and Collard Greens take to make?
Total time is about 105 minutes (15 min prep + 90 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Brazilian Feijoada-Inspired Black Bean Stew with Citrus and Collard Greens?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep dry black beans from drying out.
Can I substitute ingredients in Brazilian Feijoada-Inspired Black Bean Stew with Citrus and Collard Greens?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Brazilian Feijoada-Inspired Black Bean Stew with Citrus and Collard Greens for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Brazilian Feijoada-Inspired Black Bean Stew with Citrus and Collard Greens vegan?
Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
