Feijoada “Fei-Jo-Not-A” (Meatless Brazilian Black Bean Soup)

Submission by: Monica A. Andermann

Cook’s Note: After visiting family in Brazil one summer, my mother came home with an exotic sounding new recipe: Feijoada. While this dish may have been new to us, it is however, a traditional Brazilian black bean soup generally heavily seasoned with a combination of sausage, beef, and pork. After becoming a vegetarian over ten years ago, I tweaked this family favorite to be friendly to non-meat eaters without sacrificing the taste. Even the most die-hard carnivores of our clan agree that this recipe is equally as flavorful as the original.

SERVES: Approximately 8



  • 1 lb. Jack Rabbit Black Beans
  • 3 carrots, diced
  • 2 large ribs celery, diced
  • 1 medium yellow onion, diced
  • Olive oil, as needed for sautéing
  • 2 oranges, quartered, seeds removed, juiced
  • 1 T. cumin
  • Salt, to taste
  • Pepper, to taste
  • 1/3 c. fresh cilantro, leaves only, minced
  • Dash of red pepper flakes
  • 1 whole clove garlic, peeled, minced
  • 2 T. sugar
  • Cooked white rice, served as accompaniment



  • To prepare black beans: Presoak and cook beans as directed.
  • In a large stock pot, sauté carrots, celery, and onions in a generous amount of olive oil until onions are translucent.
  • Add black beans and remaining ingredients. Cover with water. Simmer 1 ½ – 2 hours or until done, stirring occasionally.
  • Serve over white rice.


< Back to recipes