Vegan Brazilian Feijoada
Feijoada is by far the most traditional dish of Brazil, it has as many ways to do it as there are cooks but here is how I do it.
You can cook the beans on a pressure cooker in 30 minutes but I don’t think you get the same result as if you slow cook it.
This is a hearty, rich and ridiculously delicious dish.
500g Black beans
6 Bay leaf (dried)
1 Head cloves garlic peeled and smashed
3 Tbsp salt
100g Smoked tofu diced
250g Spring green thinly sliced
3 Oranges peeled and sliced
100g White rice cooked
- Wash the beans and leave it on a big bowl immersed in water overnight.
- Rinse the beans.
- On a big pan, pour boiling water over the black beans and bay leafs and slow cook it for 2-3 hours. You should have two times more water than beans, pour more boiling water every now and then to maintain the same level of water.
- When the beans are soft and you can easily crush it, fry 2/3 of the garlic,
add two scoops of beans (without water) and add the salt.
- Crush the beans until you get a thick paste.
- Pour the paste back to the pan, add the tofu, turn the fire down and let it cook for
1:30 hours. At this stage stop adding water and let it simmer until the liquid is thick.
- Just before serving, fry the rest of the garlic on olive oil and cook the spring green until it loses all its water.
- Serve the black beans with rice, spring green, orange and a vinaigrette sauce.
For more information visit Essentail Vegan UK