Brazilian Black Bean Stew (Feijoada) Toast - Egg-Free
A simplified breakfast version of the classic Feijoada, served over toast. This version omits traditional meats and focuses on the black beans, seasoned with smoky spices. Great source of protein and fiber to start your day.
Ingredients
- 2 cans Canned Black Beans
- 1/2 medium Onion
- 2 cloves Garlic
- 1 teaspoon Smoked Paprika
- 1/2 teaspoon Cumin
- 2 tablespoons Olive Oil
- 1/2 cup Vegetable Broth
- 1 tablespoon Lime Juice
- 4 slices Toasted Bread
- 1 medium Avocado
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place a 2-quart saucepan on the stovetop and set the heat to medium (176.7°C / 175°C). Add the 2 tablespoons of olive oil to the saucepan.
- 2Add the 1/2 medium onion, chopped into small pieces, and the 2 cloves of garlic, minced, to the saucepan. Cook for 5 to 7 minutes, stirring occasionally, until the onion pieces are soft and translucent.
- 3Add the 1 teaspoon of smoked paprika and the 1/2 teaspoon of cumin to the saucepan. Stir constantly for 1 minute until fragrant.
- 4Pour the 2 cans of black beans (undrained) and the 1/2 cup of vegetable broth into the saucepan. Stir everything together. Bring the mixture to a gentle simmer, then reduce the heat to low (121.1°C / 120°C). Let it cook for 15 minutes, stirring occasionally, until the stew has thickened slightly.
- 5Remove the saucepan from the heat. Stir in the 1 tablespoon of lime juice.
- 6Divide the black bean stew among 4 slices of toasted bread. Top each serving with slices from the 1 medium avocado.
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This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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