Feijoada Vegetariana (Brazilian Black-Bean Stew) with Farofa and Couve

Ingredients

Contains soy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Pick through the dried beans and rinse under cold water.

2. 2

   Soak the beans in cold water to cover by 2–3 inches for 8 hours or overnight.

   For a quick soak, bring beans and water to a boil for 2 minutes, remove from heat and let sit for 1 hour; then continue with step 3.

   480 min
3. 3

   Drain and rinse the soaked beans.

4. 4

   Heat 1 tablespoon olive oil in a large heavy pot over medium heat.

5. 5

   Add the diced onion and sauté until translucent.

   6 min
6. 6

   Add 4 minced garlic cloves and the diced carrot and cook until softened.

   4 min
7. 7

   Stir in the smoked paprika and let it bloom for 30 seconds.

8. 8

   Add the drained beans, bay leaves, tamari, and 8 cups cold water to the pot and bring to a gentle simmer.

9. 9

   Reduce heat to low, cover partially, and simmer the beans until tender (beans should be creamy inside).

   Check every 30 minutes and add more hot water if the stew becomes too thick.

   120 min
10. 10

    While the beans simmer, heat 1 tablespoon olive oil in a skillet over medium-high heat.

11. 11

    Add the tofu cubes and brown them on all sides.

    Pressing tofu for 15 minutes before cooking concentrates flavor but is optional.

    8 min
12. 12

    Transfer the browned tofu into the beans about 10 minutes before the beans are done simmering.

    10 min
13. 13

    Taste the stew, season with salt and coarse black pepper, and simmer uncovered for 5 more minutes to meld flavors.

    5 min
14. 14

    While the final simmer is happening, cook rice according to package directions.

    For fluffy rice, use a 1:2 rice-to-water ratio and let it rest covered off heat for 10 minutes after cooking.

    18 min
15. 15

    Make the farofa: heat 2 tablespoons olive oil in a medium skillet over medium heat.

16. 16

    Add the finely chopped onion and sauté until soft and golden.

    5 min
17. 17

    If using, add the sliced plantain and cook until both sides are lightly caramelized.

    3 min
18. 18

    Add the cassava flour and toast, stirring constantly, until it is evenly golden and fragrant.

    Keep stirring to prevent burning; adjust salt at the end.

    5 min
19. 19

    Sauté the couve: heat 1 tablespoon olive oil in a wide skillet over medium heat.

20. 20

    Add 2 minced garlic cloves and stir 30 seconds until fragrant.

    1 min
21. 21

    Add the thinly sliced collard greens and sauté until just wilted and bright green.

    4 min
22. 22

    Remove the bay leaves from the stew and taste; adjust seasoning as needed.

23. 23

    Serve the feijoada in bowls with white rice, a scoop of farofa, a portion of couve and an orange wedge.

    Squeeze orange over a spoonful of stew to brighten flavors at the table.