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




  1. Wash the beans and leave it on a big bowl immersed in water overnight.
  2. Rinse the beans.
  3. 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.
  4. 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.
  5. Crush the beans until you get a thick paste.
  6. 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.
  7. Just before serving, fry the rest of the garlic on olive oil and cook the spring green until it loses all its water.
  8. Serve the black beans with rice, spring green, orange and a vinaigrette sauce.



For more information visit Essentail Vegan UK