Smoky Vegetarian Feijoada with Coconut & Bell Peppers

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

A rich, slow-simmered bean stew with smoky paprika, coconut milk, and colorful bell peppers, offering a hearty vegan twist on Brazil's national dish. This Brazilian-inspired vegetarian recipe (vegan), ready in about 130 minutes, pairs dried black beans, onion, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, 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

• 1.5 cups dried black beans
• 1 large, finely diced (1 cup) onion
• 2, peeled and diced (1 cup) carrots
• 2 stalks, diced (1/2 cup) celery
• 3 cloves, minced garlic
• 1, diced (1/2 cup) red bell pepper
• 1, diced (1/2 cup) green bell pepper
• 1 can (14 oz) diced tomatoes
• 2 tablespoons smoked paprika
• 1 can (13.5 oz, full-fat) coconut milk
• 4 cups vegetable broth
• 1 bay leaf
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 cup, chopped fresh cilantro

Instructions

1. Step 1: In a large Dutch oven, heat 2 tablespoons olive oil over medium heat until shimmering. Add 1 cup diced onion, 1 cup diced carrots, 1/2 cup diced celery, and 3 minced garlic cloves, stirring constantly for 3-4 minutes until fragrant and vegetables soften without browning.
2. Step 2: Stir in 1/2 cup diced red bell pepper, 1/2 cup diced green bell pepper, 1 can (14 oz) diced tomatoes, 2 tablespoons smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper. Cook for 2 minutes, stirring to coat vegetables in spices.
3. Step 3: Add 1.5 cups soaked black beans, 4 cups vegetable broth, 1 can (13.5 oz) coconut milk, and 1 bay leaf. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 1 hour and 30 minutes, stirring every 20 minutes to prevent sticking, until beans are tender and sauce thickens to a rich consistency.
4. Step 4: Discard the bay leaf, stir in 1/4 cup chopped fresh cilantro, and adjust seasoning with additional salt and pepper if needed. Serve hot with steamed white rice.