Vegetarian Brazilian Bean Stew

• Ingredients for the feijoada
• 500 grams black beans
• 2 carrots - chopped into sticks
• 3 potatoes - chopped into sticks
• 2 onions - chopped finely
• 350 grams green beans - chopped into sticks
• 1 eggplant - chopped into medium chunks
• 3 cloves of garlic - smashed
• 2 tablespoons smoked hot paprika
• 3 bay leaves
• Oil
• Salt to taste
• Side dishes (optional!)
• Cassava (or yuca) flour
• Stir fried kale
• Rice
• Slices of orange

1. Cook the beans in a pressure cooker for 30 minutes with some salt and the bay leaves.
2. While the beans cook, wash and chop the vegetables.
3. Take the onions and garlic to a big pot and let them brown with a little bit of oil. Mix in the sausages and cook for a bit. Add the paprika and salt. Stir in the vegetables, in stages. I put the potatoes and green beans first, since they have to be well cooked. When they got tender, I added the carrots and the eggplant.
4. When the beans are cooked and all the vegetables are getting tender, join everything in the big pot and check the seasoning. As soon as the broth thickens, the feijoada is done! Serve immediately, along with the side dishes of your choice.

ingredients, carrots, potatoes, onions, green beans, garlic, paprika, bay leaves, oil, salt, cassava, fried kale, rice, orange

Taken from food52.com/recipes/29311-vegetarian-brazilian-bean-stew (may not work)