A Brazilian vegan dish built on whole ingredients.

Servings: 4
Active time: 40 min
Total time: 1 h

Organic sourcing

Collard greens and bell peppers are part of the Dirty Dozen list, so sourcing these organic is beneficial. Black beans are low-residue, making the organic upgrade less impactful.

Ingredients

• 1 cup dried black beans
• 4 cups water
• 2 tbsp olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 200 g collard greens, shredded
• 1 cup cassava flour
• 2 tbsp fresh parsley, chopped
• 1 tsp smoked paprika
• 1 tsp ground cumin
• Salt to taste
• Black pepper to taste

Method

1. Rinse the black beans and soak them in water overnight.
2. Drain the beans and transfer to a pot with 4 cups of fresh water. Bring to a boil, then reduce to a simmer and cook until tender, about 45 minutes.
3. In a large pan, heat olive oil over medium heat. Add the onion and cook until translucent.
4. Stir in the garlic and red bell pepper, cooking until the pepper is soft.
5. Add the collard greens to the pan, cooking until they wilt, about 5 minutes.
6. Mix in the cooked black beans, cassava flour, smoked paprika, cumin, salt, and black pepper.
7. Cook everything together, stirring often, until the cassava flour is lightly toasted.
8. Garnish with fresh parsley before serving.

Notes

• Substitute collard greens with kale if preferred.
• Serve with rice for a balanced meal.
• Leftovers can be refrigerated for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Brazilian recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.