📝 About This Recipe
Experience the soul of Brazil with this vibrant, plant-based reimagining of the nation's most iconic comfort food. Traditionally a meat-heavy stew, this vegetarian version captures the deep, earthy richness of black beans by layering smoked paprika, umami-rich mushrooms, and roasted root vegetables for a satisfying complexity. It is a celebratory dish that brings a smoky, velvety warmth to the table, proving that heartiness comes from slow-simmered flavors rather than just the protein source.
🥗 Ingredients
The Bean Base
- 2 cups Dry Black Beans (soaked overnight and drained)
- 3 pieces Bay Leaves (dried)
- 6 cups Water or Vegetable Stock (low sodium preferred)
The Flavor Foundation
- 3 tablespoons Extra Virgin Olive Oil
- 1 large Yellow Onion (finely diced)
- 6 cloves Garlic (minced)
- 1.5 tablespoons Smoked Paprika (Pimentón) (high quality for deep smokiness)
- 1/2 teaspoon Liquid Smoke (optional, for extra depth)
- 1 tablespoon Soy Sauce or Tamari (for umami)
The Roasted Elements
- 2 medium Sweet Potato (peeled and cut into 1-inch cubes)
- 3 large Portobello Mushrooms (sliced into thick strips)
- 2 medium Carrots (sliced into thick rounds)
Traditional Accompaniments
- 1 large bunch Collard Greens (stems removed, thinly sliced into ribbons)
- 1 cup Cassava Flour (Farofa) (toasted in a pan with garlic and oil)
- 2 pieces Orange (peeled and sliced into rounds)
👨🍳 Instructions
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1
In a large heavy-bottomed pot or Dutch oven, combine the soaked black beans, bay leaves, and 6 cups of water or stock. Bring to a boil, then reduce heat to low, cover, and simmer for 45-55 minutes until the beans are tender but not falling apart.
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2
While the beans simmer, preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes and carrots with a drizzle of olive oil, salt, and pepper on a baking sheet.
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3
On a separate baking sheet, toss the sliced Portobello mushrooms with a little soy sauce and smoked paprika. Roast the vegetables for 20-25 minutes until the potatoes are tender and the mushrooms are slightly charred and meaty.
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4
In a medium skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the onions until translucent and golden, about 8 minutes. Add the minced garlic and cook for another 2 minutes until fragrant.
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5
Stir the smoked paprika and liquid smoke into the onion mixture. Take a ladleful of the cooked beans (without too much liquid) and add them to the skillet. Use the back of a spoon to mash these beans into a thick paste with the onions.
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6
Transfer this flavorful bean paste back into the main pot of simmering beans. This technique, known as 'refogar', creates the signature thick, creamy consistency of a true feijoada.
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7
Gently fold the roasted sweet potatoes, carrots, and mushrooms into the bean pot. Season with soy sauce, salt, and black pepper to taste. Let everything simmer together for 10-15 minutes to marry the flavors.
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8
In a separate clean skillet, sauté the thinly sliced collard greens with a touch of garlic and olive oil for just 2-3 minutes until bright green and slightly wilted.
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9
Check the consistency of your stew; if it's too thick, add a splash of water. If too thin, mash a few more beans against the side of the pot.
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10
Remove the bay leaves and serve the feijoada piping hot in deep bowls, ensuring everyone gets a mix of the roasted vegetables and the creamy beans.
💡 Chef's Tips
For the best texture, always soak your beans for at least 8 hours; this aids digestion and ensures even cooking. Don't skip the step of mashing some beans with the aromatics; it's the secret to the stew's luxurious, velvety body. If you want more 'meaty' texture, add chunks of smoked tofu or store-bought plant-based sausage halfway through the simmer. Adjust the smokiness slowly—liquid smoke is very potent, so start with a few drops and build up. Feijoada tastes even better the next day as the spices deepen, so consider making it 24 hours in advance.
🍽️ Serving Suggestions
Serve over a bed of fluffy long-grain white rice to soak up the delicious smoky gravy. Always include a side of 'Farofa' (toasted cassava flour) to provide a crunchy contrast to the soft beans. Fresh orange slices are essential; the acidity helps cut through the richness of the stew and aids in iron absorption. A side of garlicky sautéed collard greens (Couve a Mineira) adds a necessary bitterness and pop of color. Pair with a cold Caipirinha or a sparkling lime water for a refreshing beverage balance.