So here we have the Brazilian staple dish, a must in all Brazilian households on festive days and at restaurants on Saturdays – Feijoada represents the beautiful diversity that is Brazil and its multicultural cuisine. Made originally by the slaves, this recipe reunites Portuguese, Brazilian and African ingredients and it translates the whole country in one dish. Or, better, 5, because feijoada never comes on its own, it has always traditional side dishes which include orange slices, collard greens, white rice, and farofa. Feijoada with all the trimmings and the works for you guys! I am honored to show you a little bit of my country and its traditions and without further ado, let me show you how I’ve put this together:
Love you all!
CJ
🙂

Traditional Brazilian feijoada

Traditional Brazilian feijoada

Ingredients

  • - For the feijoada:
  • 700 grams black beans soaked overnight and drained
  • 1,5 liter of water
  • 2 onions, finely chopped
  • 6 garlic cloves, finely minced
  • 5-6 bay leaves
  • 1 1/2 teaspoon liquid smoke
  • 1/4 teaspoon black pepper
  • salt to taste
  • 4 to 5 vegan sausages, cut into 1/2 inch thick
  • 1 tablespoon vegetable oil
  • 2 oranges, sliced
  • cooked white rice
  • - For the collard greens:
  • a bunch of collard greens, julienned
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • - For the farofa:
  • 3 large ripe bananas, cut into 1/2 inch thick
  • 1 tablespoon vegan butter
  • approx. 1 cup of toasted manioc flour

Instructions

  1. Add the water, the beans, garlic powder, bay leaves, and black pepper to a pressure cooker and when it whistles, lower the heat to medium and let it cook for 35 - 40 minutes. Do NOT add the salt at this pont, otherwise, your beans can get hard and not cook properly.
  2. saute the onions and garlic in vegetable oil until lightly golden, re. Reserve.
  3. Open the pressure cooker according to the manufacturer instructions, the beans should be soft to touch, then add the sauteed onions and garlic, the salt, the liquid smoke and let it continue cooking for another 40 minutes in medium heat until the broth has thickened, stirring it once in a while.
  4. While the feijoada cooks, prepare the trimmings:
  5. For sauteeing the collard greens:
  6. add the olive oil to a large skillet, then add the collard greens and the salt and stir it until soft, its about 5, 6 minutes.
  7. For the banana farofa:
  8. add the vegan butter in a skillet, when it melts, add the bananas, saute for 2 minutes then add the manioc flour, stir it in medium heat for about 5 minutes. Reserve.
  9. For the vegan sausages:
  10. add the oil to a pan, when it's heated through, add the sausages and let them brown on both sides, about 3 minutes per side in medium heat.
  11. When the feijoada is cooked through, add the vegan sausages, turn off the heat and serve in a plate with the banana farofa, the collard greens, the white rice, and the oranges. Enjoy!
  12. IMPORTANT TIPS:
  13. - Separate the dead beans and eventual small stones from your beans before washing and soaking them.
  14. - Do NOT add salt in the first stage of cooking the beans, the salt will make the beans harder and more difficult to cook
  15. - Add the seared sausages right before turning the heat off, this way your feijoada won't taste like soy or seitan, if the sausages you've bought were made using those products.
https://chefjanapinheiro.com/2019/04/traditional-brazilian-feijoada/

 

And here you can make the easiest vegan chorizo ever:

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