Brazilian Feijoada-Style Beans & Rice Bowls

Ingredients

• 1 can (15 oz / 425 g) Black beans (canned, drained and rinsed)
• 1 cup (about 180 g) Cooked white rice
• 1/2 medium Onion
• 2 cloves Garlic
• 1 tsp Smoked paprika
• 1/2 tsp Ground cumin
• 1 leaf Bay leaf
• 1 tbsp Olive oil
• 1/2 cup (120 ml) Chicken or vegetable broth (or water)
• 1/4 tsp Salt(optional)
• 1/8 tsp Black pepper(optional)
• 1/2 cup Collard greens or kale (chopped)(optional)
• 1 tbsp Lime juice(optional)

Instructions

1. 1

   Prep (15 minutes): Finely chop the onion and mince the garlic. Rinse the beans. If using greens, chop them into bite-size pieces.

2. 2

   Cook aromatics (about 5 minutes): In a pot, heat the olive oil over medium heat. Add onion and cook until softened, 3–4 minutes. Stir in garlic, smoked paprika, and cumin; cook 30 seconds.

3. 3

   Simmer beans (about 25 minutes): Add beans, bay leaf, and broth. Bring to a gentle simmer and cook until the beans are thick and flavorful, stirring occasionally, about 20–25 minutes. Season with salt and pepper to taste if needed.

4. 4

   Warm greens (about 5 minutes, optional): If using collards/kale, stir them into the pot for the last 3–5 minutes to wilt and tenderize.

5. 5

   Assemble (about 5 minutes): Divide rice into bowls. Spoon beans over rice. Finish with lime juice if using, and serve hot.