Mains/ Starters, Salads, Soups

White Bean Vegetables Feijoada

White bean vegetable Feijoada

You can use it as a main dish and accompany it with salads and starters or as substantial soup

Soups are fantastic on cold nights. Also an excellent source of easily digestible nutrition for persons who are recovering from illness. All beans are rich in amino acids which form proteins for the body to use efficiently. Beans are rich as well in, minerals, vitamines, high in fibre and lysine an amino acid not frequently found in other plant food. The  low glycemic index in beans helps it break down quickly and is good for the heart and helps prevent diabetics. Down side is, if not well cooked and consumed late at night it cause gas. In Asia, Africa and South America rice/corn and beans are a staple food. As the combination carbohydrates (rice, corn) with beans and you have a complete source of balanced protein.

White Bean Vegetables Feijoada

Print Recipe
Serves: 5-6 Cooking Time: 1 hr + 40min


  • 8 okra
  • 3 celery stick
  • 1/2 red pepper
  • 1 teaspoon salt
  • 1 cup white beans
  • 1 cup coconut milk
  • 9 oz / 250 gm spinach
  • some curry fresh leaves
  • 2 tablespoon sesame oil
  • 1 teaspoon white pepper
  • 2 tablespoon fresh ginger
  • 1 small piece of green chilli
  • 2 tablespoon coconut cream
  • 1 tablespoon black mustard seeds



Soak white beans over night, throw the water away, add fresh water and cook until beans are soft.


Cut all vegetables into small pieces.


In a saucepan over medium heat add sesame oil and sauté black mustard seeds, curry leaves and vegetables.


Add in the cooked beans and vegetables stock and allow to simmer to combine all flavours.


Add coconut milk and mix it well and the soup is done.


You can use any kind of vegetables for stock.


The Okra will help to make the Feijoada creamier.

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