Vegan feijoada
Local name : Feijoada
Slow-simmered black beans with smoked tofu, bay and orange, served with rice, garlicky greens and crunchy toasted farofa.
Photo : brenbot · CC BY 2.0
- Prep
- 20 min
- Cook
- 90 min
- Total
- 110 min
- Serves
- 6
- Difficulty
- Medium
Method
- Drain the beans and put them in a large pot with the bay leaves and 1.5 l of water. Bring to the boil, skim, and simmer covered for 1 hour.
- Meanwhile, brown the tofu and mushrooms in 2 tbsp of oil until well coloured. Add half the onion and garlic and the smoked paprika, and fry for 5 minutes.
- Tip this into the beans. Add half the orange, cut in two, with salt and pepper, and cook uncovered for 30 more minutes until the liquid thickens.
- Mash a ladleful of beans against the side of the pot to thicken the sauce. Remove the orange and bay leaves and check the seasoning.
- For the farofa, toast the cassava flour in a pan with 1 tbsp of oil, the remaining onion and a pinch of salt for 5 minutes, stirring, until golden.
- Stir-fry the greens for 3 minutes over high heat with the remaining garlic and a pinch of salt. Serve the feijoada with rice, greens, farofa and wedges of the remaining orange.
In Brazil, feijoada is a long, shared Saturday lunch. The orange on the side is not decoration; its acidity cuts through the richness of the beans.
