Feijoada is a classic Brazilian dish, an all-day sort of dish that comes from the same family as French cassoulets and American baked beans. While there are as many versions as there are cooks in Brazil, the basic elements of the dish are always the same: black beans and an assortment of vegetables. Traditionally, a hodgepodge of cured meats are thrown into the mix but our version ups the veg-content instead. A surprising aspect of feijoada is the orange. The habit of serving sliced oranges with feijoada may seem unusual if you’ve never tried it, but the juicy tang of the citrus provides a refreshing contrast to the richness of the dish. It’s what really sets this recipe apart from a run-of-the-mill bean soup.
- 3 cups water
- 4 (15-ounce) cans black beans, drained and rinsed
- 1 (15-ounce) can stewed tomatoes, diced
- 1 cup onion, diced
- 4 cloves garlic, minced
- 2 stalks celery, diced
- ½ green bell pepper, diced
- 3 tablespoon vegan chicken seasoning
- 1 teaspoon Bragg's liquid aminos
- 1 teaspoon oregano, dried
- 1 teaspoon cumin, ground
- 1 dash cayenne
- salt to taste
- 2 tablespoons fresh lemon juice
- ¼ cup cilantro, chopped (optional)
- vegan sour cream (optional)
- Add the ingredients to a large, heavy-bottomed pot ( except for the lemon juice, cilantro and sour cream) and cook over medium to low heat , covered.
- Stir occasionally, until the celery and bell pepper are tender.
- Before serving, stir in lemon juice.
- Ladle into bowls and serve with a small dollop of sour cream and a sprinkling of cilantro.
Ready in about 30-60 minutes
Makes 6-8 servings