Vegan Feijaoada Recipe (Brazilian Black Beans)
This vegan Feijoada recipe is the perfect comfort food. Rich, delicious and full of flavour. Serve with traditional farofa, cassava or collard greens.
Ingredients
- 2 cups black beans soaked over night (see tips above)
- 1 can kidney beans
- 2 tbsp olive oil
- 6 vegan sausages
- 1 onion diced
- 4 cloves garlic minced
- 3 to matoes diced
- 3/4 cup light soy sauce
- 1 tbsp miso paste
- 2 tbsp liquid smoke
- 1 eggplant diced
Instructions
- Heat the oil In a large stew pot, on a medium heat. When hot add the onions and garlic. Cook for 4-5 minutes until onions are softened.
- Add the eggplant and saute gently for a further 5 minutes.
- Add the tomatoes and cook for a further 1-2 minutes.
- Add both lots of beans. The generously season with salt and pepper. Add the bay leaves, liquid smoke, cumin, soy sauce and mirin.
- Add 8 cups of water and stir until thoroughly mixed.
- Bring to a boil and reduce the heat to low-medium.
- Cover and cook for 2 to 2 and a half hours, you want the black beans to be soft when you bite into them. If the soup is too thin, add a little cornflour mixed with water to thicken.
- Spoon into bowls.
- If serving with farofa, sprinkle it on top.
Notes
You'll need to either soak your beans overnight or use the canned variety. Optionally, you can use the quick soak method which significantly cuts down the soaking time. Just add your beans to a pan filled with water, Then get your pan to the point where water is almost boiling. Turn off the heat and put a lid on your pan. Let sit for 1 hour then drain and rinse your beans.
You can freeze portions of this feijoada and they keep for up to three months. Reheat in the microwave.
Servings: 8 servings