Traditional feijoada⎜Brazilian black beans, sausages, farofa and collard greens⎜vegan
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
:)
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
METHOD:
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.
saute the onions and garlic in vegetable oil until lightly golden, re. Reserve.
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.
While the feijoada cooks, prepare the trimmings:
For sauteeing the collard greens:
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.
For the banana farofa:
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.
For the vegan sausages:
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.
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!
IMPORTANT TIPS:
- Separate the dead beans and eventual small stones from your beans before washing and soaking them.
- Do NOT add salt in the first stage of cooking the beans, the salt will make the beans harder and more difficult to cook
- 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.
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-- My recipe for vegan chorizo:
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- Homemade vegan dog food recipe by Chef Jana Pinheiro
Vegan Feijoada recipe ( Brazilian Black Beans and Pork Stew)
Vegan Feijoada ????Pork & Black Bean Stew ???? ???????? Brazil’s National Dish has just been made Plantbased by the best. This is hands down the best bean dish I’ve ever created or had in MY LIFE! If you didn’t know this Brazilian Soul Food ???? and this should be on the Dinner Table like yesterday.
Keep your cultural foods recommendations coming because I Love veganizing the dishes you love and grew up on.
1 white onion diced
5 garlic garlic cloves#finn
2 bay leaves
1 lb of dried black beans soaked overnight
2lbs of Beyond Spicy Italian Sausage sliced
2 tbsp vegan Worcestershire sauce
1 tbsp of my Red House Seasoning
1 tbsp liquid smoke
1 tsp of vegan beef bouillon
1 tsp or more of vegan pork bouillon
1 tsp smoked paprika powder
2 tsps of garlic powder
1 tbsp of onion powder
1 tsp of cumin
1 tsp or more of black pepper
2 tsps of tomato paste
salt
5 tbsp of olive oil
1-2 tsp of Red Wine Vinegar
Vegetable stock or enough water to cover the beans almost double
Sautee onions and garlic in 3 tbsp olive oil for about 5 mins. Add in black beans, vegan bouillons, pepper, cumin, garlic and onion powder, smoke paprika, liquid smoke, and vegan Worcestershire. Cover with cooking liquid and add to the pressure cooker for 1hr 35 mins. You can do this in a crockpot and cook for 8 hours on low, or stove top for 2 hours.
While the beans are cooking add some olive oil to the pan and add in your spicy Italian sausage with my red house seasoning and cook until slightly crispy, do not discard the oil. Once the beans are done and the pressure is released, add in the sausage, tomato paste, salt to taste, and red wine vinegar. Allow to simmer for 15 mins while you prepare your Farofa and Collards. Serve with Orange slices for the most elevated tongue dancing experience. Serve over rice, sautéed Collards on the side, and Farofa on top.
#chefjoya #vegan #plantbasedrecipes #brazilianfood #brazilian
Brazilian basic Pinto Beans | Feijão | Brazilian Kitchen
In this video you're going to learn how to make another Brazilian basic, pinto beans!
Neste vídeo você vai aprender a fazer uma receita bem presente no dia a dia do brasileiro, feijão!
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Welcome everyone to Brazilian Kitchen! On this new episode of Brazilian basics, we'll learn how to make cooked beans, a staple food in the Brazilian diet, present almost daily on our plates.
Sejam bem vindos ao Brazilian Kitchen! Neste novo episódio de Brazilian Basics, vamos aprender como fazer uma receita de feijão, uma comida que está presente quase diariamente nos nossos pratos.
For this recipe you'll need:
Water????4 cups for soaking | 8 cups for cooking
Pinto beans 2 cups |
Bacon | 3 slices
Garlic | 4 cloves
Onion | 1 small onion
Para essa receita, você vai precisar de:
Feijão carioca | 2 xícaras
Água ???? | 1/3 de xícara | 80 ml
Bacon | 3 fatias
Cebola | 1 cebola pequena
Alho | 4 dentes
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Como sempre, se você gostou deste vídeo, por favor não se esqueça de clicar no Like, isso nos ajuda bastante a divulgar para mais pessoas. Não se esqueça de se inscrever se você quiser ver mais receitas Brasileiras!
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Obrigado por nos assistir e see you soon!
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