Feijoada

Feijoada

Tags

Rice
Stew

Cook

Ingredients

  • 400g black beans, dried
  • 2 bay leaves
  • 1 onion, finely chopped
  • 4 garlic cloves, minced
  • 300g smoked tofu, cubed
  • 2 vegan chorizo, cubed
  • 200g mushrooms, diced
  • 200g kumara, cubed
  • ½ tsp paprika
  • ½ tsp thyme
  • ¾ tsp rosemary
  • ½ tsp cumin
  • 2 tbsp soy sauce
  • 1 tbsp liquid smoke
  • 1 tsp smoked paprika
  • Salt & pepper
  • Olive oil
  • 1 orange
  • 1 bunch kale
  • 2 tsp olive oil
  • 4 garlic cloves, minced
  • Lemon wedge
  • Rice

Steps

  1. Put the black beans in a bowl, cover with water and let them soak for at least 8 hours or overnight. Drain.
  2. Add the beans and 1 ¼ litres of water in a large saucepan and bring to a boil. Skim off any foam.
  3. Add the bay leaves and simmer covered for 90 - 100 minutes until the beans are cooked.
  4. Heat oil in a pan and cook the tofu and chorizo until browned. Add the kumara, mushrooms, onion and garlic. Cook for a few minutes.
  5. Fry for another 2-3 minutes. Season with soy sauce, spices and liquid smoke.
  6. Use the hand blender to briefly puree a small part of the beans.
  7. Add the contents of the pan to the beans and simmer uncovered until the kumara is cooked. Season with salt and pepper.
  8. Meanwhile remove and discard the coarse parts of the kale stems. Chop or tear the leaves.
  9. In a large skillet, heat the oil over medium heat. Add the kale leaves, garlic, pinches of salt, and several grinds of pepper. Sauté until wilted.
  10. Turn off the heat, squeeze a little lemon juice over the kale, and toss. Season to taste.
  11. Serve feijoada with kale, rice and orange slices.